The Swedish, French, American cook book

Select nice fat eel, two to three pounds; skin and wash; cut in pieces two to three inches long; put in a pan with two cups white wine and three cups water, one pound button mushrooms, some little herbs, six tiny white onions, two bay leaves; stew all together for fifteen to twenty minutes, remove from the juice the fish, mushrooms, onions, bay leaves, etc. Dissolve two tablespoons flour in some cold water; thicken the gravy; let it simmer for about one hour slowly — skimming several times; add some Rhine wine and about four tablespoons sherry; then add the onions, mushrooms, and eel. Color with kitchen bouquet; let it cook for about fifteen minutes; skim; garnish with parsley. Serve as a fish dish for dinner or luncheon. Stuffed Eel (Anguille farcie) a FAllemande Skin and clean eels for the number of people to be served — for six persons, two large eels; bone from the front; spread out very thin; and join together, making a large fillet; cover with salmon (or striped bass) mousse and roll. Put on a buttered pan with some sherry, pepper, and salt; cook in the oven — well covered — for eighteen to twenty-five minutes. When done, glaze with an allemande sauce; place on a hot platter and serve with supreme sauce highly flavored with sherry. Cucumber salad, cold slaw, or any kind of salad served with fish can be served with this dish for dinner. Eel Stew (Ragout d’ Anguille) a la Parisienne Take three cups broth; put on stove; flavor with sherry, pepper and salt to taste; thicken with two tablespoons flour dissolved in some cold water; strain the sauce. Take quarter pound bacon cut. in narrow strips; fry golden brown, and add to gravy; cut vegetables — onions, carrots, and turnips — in macedoine style, and add; let it simmer until vegetables commence to be cooked; color with kitchen bouquet; skim. Add the eels — skinned, washed, and cut in pieces two to two and a half inches in length — let simmer for about twenty-five minutes, slowly — until eel is thoroughly cooked. Arrange the eel on a warm platter with the sauce around; garnish with parsley and little round marbles of potato. Eel (Anguille) a l’ltalienne Skin and wash eel well; cut in pieces two to three inches in length; dip in egg and bread crumbs; fry in hot fat until thoroughly done. Arrange on a hot platter with the Italienne sauce all around which is made from one tablespoon butter, one tablespoon flour, one and a half cups broth, a dozen shallots, and a dozen cooked mushrooms; add juice of mushrooms to butter and flour; when it comes to a boil, skim; add shallots and mushrooms; flavor strongly with sherry, cayenne pepper, and salt. Before serving add half cup rich cream. Pour the sauce around the fried eel. Eel (Anguille) a la Prussienne Skin and wash eel well; cut in pieces two and a half to three and a half inches long; put in a saucepan; add two cups rich stock, half a cup olive oil, two glasses champagne, some bay leaves, whole peppers, and some salt, if the stock is not sufficiently seasoned. Let simmer for twenty-five to thirty-five minutes, slowly, remove the fish; thicken the broth with a tablespoon cornstarch; then return fish to the sauce; let it simmer for another ten to fifteen minutes; skim well. Serve with fancy cut potatoes all around; garnish with parsley. Stuffed Eel with Lobster a la Ericsson Hammond