European and American cuisine

cover with boiling water ; after 2 minutes drain the eels in a sieve and rinse off with cold water ; when the veal is dQne, strain the broth through a napkin ; place the eels in a saucepan, add ly^ pint of the veal broth, Vs pint white vinegar, 4 whole doves, 1 bay leaf, 12 whole peppers, 1 onion cut into slices, Vt teaspoonful sugar, set the sauce* pan over the fire, and boil slowly till done — about 10 minutes ; re* move the eels, lay in a dish or bowl large enough to hold them. Beat the whites of 2 eggs to a stiff froth, add the juice of 1 lemon and a little cold water, stir this into the broth, continue the stirring, and boil 5 minutes ; then draw the saucepan to side of stove. Place a small sieve over another saucepan, set the saucepan in a vessel of hot water over the fire, lay a napkin inside the sieve, pour the broth through it, a little at a time ; when strained, pour over the eels and set in a cool place. Serve cold with mayonnaise or rémoulade. Eels with Oysters. — Cut 1 pound eels into pieces two inches in length, season with 1 even tablespoonful salt, let stand Yf hour ; place in a saucepan, cover with boiling water ; add 1 onion, 2 slices of carrot, a bouquet, 6 whole peppers, and 3 tablespoonfuls white vinegar ; when beginning to boil, draw to side of stove ; let simmer 10 minutes. At the same time place 1 pint of large oysters, with some of their liquor, over the fire, add the juice of Vg lemon, y, tablespoonful butter, y^ teaspoonful seasoning salt, boil 2 minutes ; then remove. Melt 1 ounce butter in another saucepan, add 1 heaping tablespoonf ul fiour, stir 3 minutes ; add 1 cupful of the eel broth and the broth in which the oysters were cooked ; add y^ teaspoonful beef extract, y^ cupful white broth or water, cook 5 minutes ; mix the yolks of 2 eggs with 1 tablespoonf ul lemon juice ; add it slowly to the sauce, not letting it boil again; add last 3 tablespoonfuls cream or milk ; lift the eels from the broth, drain on a sieve, add with the oysters to the sauce ; toss the whole for a few minutes over the fire ; then pour it over 6 small slices of buttered toast In place of toast, small potato dumplings boiled in salted water and sautéd brown in butter may be served with the dish. EI!LS. 147 Eels & la Matelote. — Cut 2 pounds well-cleaned medium-sized eels into 2-inch pieces, sprinkle over 1 heaping tablespoonfnl salt ; mix salt and eels well together ; put in a saucepan and let stand 1 hour; then place the saucepan over the fire, coyer with boiling water, let simmer 3 minutes ; remove the eels and drain on a sieve. Place another saucepan with Vs pint red wine over the fire, add lYt pint of white broth, 1 onion cut into slices, a bouquet, and 12 whole peppers, boil 5 minutes, then add the eels ; draw the saucepan to side of stove and simmer 10 minutes. At the same time melt 2 ounces butter in a saucepan, add ly^ tablespoonf ul flour, stir 3 minutes ; remove the eels from the saucepan to a wai*m dish ; strain the brotbi add it to the flour and butter, add Y| can of small mushrooms, and cook 15 minutes ; add Yg teaspoonf ul beef extract, and if necessary a little seasoning salt.