The Cook Book, by "Oscar" of the Waldorf

Skin two large eels, cut them into pieces, without opening the belly, thrust a knife blade into each piece, and twist it around to remove the inside. Wash them well ; put into a saucepan with one breakfast cupful of stock and half a pint of claret, adding a clove of garlic, a whole pepper, a sliced onion, a bay leaf, thyme, cloves, parsley and a little salt, and boil gently until done. Take out the pieces of fish, strain the liquor and add a liquorglassful of brandy to it. Put a piece of butter into a saucepan, stir in one tablespoonful of flour to thicken, add it to the sauce and boil. Place croutons of fried bread in a circle on a dish ; arrange the fish in the center, pour the sauce over and serve. Matelote of Eels, Normandy Style. Cut a pound and a half of eels into pieces, put them in a saucepan with a tablespoonful of butter and fry for two minutes, add a wineglassful of white wine, three «7 of mushroom catsup, season well with salt, pepper and nutmeg and flutes longer; add half a pint of veloute sauce» and mushrooms, twelve oysters, six fish quenelles, and six small cooked crayfish tails and continue for five minutes. Beat in the yolks of three eggs when ready to serve, then . from the fire and serve with a garnish of croutons of fried bread* Stewed Eels, American Style. Cut five pounds of cleaned, skinned eels, having all the fat removed from the intestines into pieces about two inches long, shake a little pepper and salt in a jar with a quarter of a pound of butter. Chop an onion finely, also some shallots, and one dessertspoonful of chopped parsley. Cover the jar securely, place it in the fire in a saucepan of cold water, allow it slowly to come to a heat and cook the eels until quite tender. This will take about an hour and a half from the time the water begins to boil. Turn into a deep dish. Stewed Eels, Bordelaise Style* Clean an eel, split it open and put in a stewpan with a pint of stock, two sprigs of parsley and a pinch of salt and pepper. Cover and cook with Madeira until the eel is done. Take it out and press it. Strain and reduce the liquor, add a little fish glaze and thicken if necessary with a roux in a bain-marie pan, cut the eel into fillets, put them in a saucepan with a little of the sauce over a moderate fire and heat the eel. Arrange the fillets on a dish and garnish the border with glazed and blanched small onions, twelve mushrooms, a little butter and a pinch of cayenne with matelote sauce around Eels, Poulette Style. vs-adi ZAtrjs% and tterjr the:m va a awtr t^st^^. "/f tr^^V TUX i 'Xxzj^ broch with it,, a/1/1 a 6r» ;3r?i^^n viuvri« a .trt -iiictt- 3ve or six mi^fthrv-m* i^uc a jSTj^ l^^it^- r. icii >iu &3r twenty Jtutuirea ir.r^rt^ ^vs^irnndU*/ V : xc: :i-_ _ -fc *' r>f F'fiiii. tM ibUi f mushd cut in lespoon- 3h, put a noderate vith flour ree sprigs in slowly for five or •rve when Lay the •een onions grated nutnt quantity If a lemon. ^e. i bakingpan te wine, and n sauce and the fire for for a quarter )wn the back, :e of saltpetre he side of the re that it does 1 sauceboatful the fillets careng fat and fry. V^'^ be applied equally well to almost any kind of fish flesh which may be convenient. The hot fat must be hotter than boiling water, and a thick batter may be used instead of oil and flour. Anchovy sauce goes well with these fish attelettes. For this kind of dish it is well to have small silver skewers, about four inches long and of the thickness of a packing needle, with a ring or fancy design on the top, the persons eating what is served on them, taking the head of the skewer with the thumb and fingers of the left hand and picking it off with a fork. Curried Fish.