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page 44
EEL.
104. ANGUILLES GRILLES.
BROILED EELS, SAUCE TARTARE.
PROPORTIONS.--
Eels........3 to 4 lbs.
Butter......4 tablespoonsful.
Vinegar.....1 glassful.
Vegetables..1 onion, 1 carrot, thyme and laurel.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash your eels, take the skin off and cut in pieces
about 3 inches long. 2d. Put them in a sauce pan with about 2 quarts cold water,
1 glassful vinegar, 1 onion and 1 carrot sliced, some thyme and laurel, salt and
pepper, let them boil, place the kettle on a corner of the range and let simmer
for about 1/4 hour. 3d. Let drip the pieces on a folded napkin, dip them in
melted butter (placed in a warm soup dish), roll them in bread crumbs and broil
on light fire by turning from time to time. Serve with a tartare sauce, No. 163.
105. MATELOTTE D'ANGUILLES.
Do as indicated below for the "Matelotte a la Marinière." (No. 106.)*
106. MATELOTTE A LA MARINIERE.
PROPORTIONS.--For five persons:
Fish...........Pike, pickerel, carp, eels, about 6 lbs. in all.
Onions.........12.
Small cloves...3.
Mushrooms......1/4 lb.
Red wine.......1 quart.
Butter.........1/4 lb.
Flour..........2 tablespoonsful.
Toasts.........
Salt and pepper.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash your fish, cut them in pieces 3 inches long,
place them in a sauce pan with 3 cloves, 12 small onions, 1/2 lb. mushrooms (if
canned don't put the juice in), and some salt and pepper; cover with red wine.
2d. Let boil quickly on hot fire for 5 minutes, then place the pan on a corner
of the range and add 1/4 lb. butter mixed with 2 tablespoonsful of flour. 3d.
Let cook the whole slowly and without allowing to boil for about 5 minutes till
the sauce becomes a little thick. Serve on a warm hollow dish with some toasts
fried in butter.
*We recommend when possible, to make the matellotte out of several kinds of fish
as pike, pickerel, carp, eel, etc.
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