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Classic
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page 205
or instead of the latter cover with anchovy slices. Cut the head and tail from
the eel and then roll it up be ginning at the head, and wrap this roll into a
piece of dean muslin, which should be closed at both ends Put water and vinegar,
half and half, into a small kettle and cook the roll with onion slices, spices,
2 bay leaves and salt for 1/2 hour until done; the liquor should barely cover
the roll. Afterwards take the roll out of the kettle, and draw the muslin, which
loosens during the cooking, tight again. When cool press the roll slightly and
unwrap the muslin; the roll should be sliced and neatly arranged on the dish,
garnish with lemon slices and send to the table with meat jelly or a Remoulade
sauce.
10. Eel Stew, English Style. Clean the eel, cut off the head and tail and the
remainder into medium sized pieces, which are turned in flour, pepper and salt.
Bake in butter to a light brown. After the eel is cold cook the head and tail
with some good bouillon, several chopped anchovies, a few mushrooms, 1 glassful
of wine vinegar, 1 glassful of sherry to a strong broth; strain and thicken with
flour rubbed in butter. Stew the baked eel in this sauce for 15 minutes, send to
the table in the sauce.
11. Eel in Cases. Clean a large eel, salt, cut it into pieces and stew until
tender in bouillon containing a little white wine, mixed spices and savory
herbs. In the meantime boil about (5 ounces of rice in bouillon until tender,
finely chop 1 dozen mushrooms, 3 eschalots and some parsley, mix and stew for a
few minutes in butter; brush the inside of a large paper case with olive oil,
put a layer of rice on the bottom, then a layer of the eel sprinkled with the
minced ingredients and continue in this manner until the case is filled. The
last layer should be of rice, dot it with crab butter, cover with bread crumbs,
and bake with a slow fire for 1/2 hour. Serve immediately on a folded napkin.
12. Pickled Eel. Skin the eel, wash, salt for 1 hour, cut into pieces, dry it
with a cloth, fry in a clean pan with olive oil, and lay on absorbent or
blotting paper to cool. Then cook for 1/4 of an hour with escalots peppercorns,
mace, a few bay leaves, lemon slices (with
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