European and American cuisine

In the meantime place 1 cupful parboiled rice in a saucepan ; add 3 cupfuls milk or white broth, 1 ounce butter, 1 even teaspoonful salt, boil until done. When ready to serve, put the rice on a warm dish, place the eels on top of it, and serve ; or arrange the eels in a circle around the dish, and put in the center an oyster ragout Eels in Beer. — Cut 2 pounds well-cleaned eels into 2-inch lengths, season with 1 heaping tablespoonful salt, mix well with the EELS. 145 salt) place for 1 hour in a bowl. Put the eels in a saucepan, cover with boiling water, let them lie 2 minutes ; then drain in a sieve and pour over some cold water. Return the eels in a saucepan to the fire, cover with beer ; add 2 fine-cut onions, 1 bay leaf, 2 cloves, 12 whole peppers, 1 lemon cut into slices and freed from the pits ; when beginning to boil draw the saucepan to side of stove, and let simmer 10 minutes; then remove the eels. Mix 1 tablespoonful butter with Vt tablespoonful flour, add it to the sauce ; add Y, tablespoonful sugar, cook and stir 3 minutes ; then strain the sauce into another saucepan, add the eels, set for a few minutes over the fire, and serve with boiled potatoes. Eels k la Normande. — Gut ly, pound well-cleaned eels into pieces 2 inches long ; place them in a saucepan, add 1 tablespoonful salt, Vt teaspoonful pepper, 2 onions cut into slices, 1 bay leaf, and 2 sprigs of parsley ; cover with ly^ cup white vinegar or y, cup white wine and 3 pints cold water; set the saucepan over the fire; as soon as it commences to boil draw the saucepan to side of stove, let it simmer (not boil) 10 minutes. At the same time place a saucepan with 1 tablespoonful butter over the fire ; add 1 tablespoonful flour, stir and cook 2 minutes ; add 1 cupful white broth, y, cupful mushroom liquor, and y, cupful of the eel broth ; cook 5 minutes ; mix the yolks of 2 eggs with y, capful cream, add it slowly to the sauce, not letting it boil again ; after the yolks have been added add the juice of y^ lemon and y^ teaspoonful beef extract and y^ tablespoonful butter in small pieces ; lay the eels in a warm dish, pour over the sauce, and serve with small potato dumplings. Eels in Jelly. — Gut ly, pound shank of veal into small pieces, place them in a saucepan over the fire, cover with cold water ; add 1 teaspoonful salt ; when beginning to boil, add 2 onions and a bonquet, cover and boil till the meat falls from the bones. In the meantime cut 2 pounds medium-sized eels into 3-inch lengths, season with 2 tablespoonfuls salt ; mix well together with the salt, and set for 1 hour in a cool place ; then put into a saucepan, and