Aal in pikanter KrUutersaaoe (Eel in Piquant Herb Sauce)

Ingredients

• 2 lbs. eel
• i^ pint white sauce
• I gill Rhine wine
• I ,, vinegar
• if pint water
• 6 yolks of eggs
• 4 teaspoonsful chopped onions
• 2 teaspoonsful parsley
• I teaspoonful dill
• ,, ,, chives
• „ Liebig's Meiit Extract

Method

1. 1

   Bring to boil water and vinegar.

2. 2

   Clean and cut up the eel, place in boiling dilute vinegar, boil once, then drain.

3. 3

   Make white sauce, place eel in it with chopped onion and salt, boil until flesh parts from bones.

4. 4

   Add wine, lemon juice, Meat Extract, dill, chives, and yolks, stirring until sauce boils.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 21. The excerpt below is the record exactly as published.

Aal in pikanter KrUutersaaoe. (Eel in Piquant Herb SaucS.) For 6 Persons. 2 lbs. eel. i^ pint white sauce. I gill Rhine wine. I ,, vinegar, if pint water. 6 yolks of eggs. Time of Preparation : i\ hour. 4 teaspoonsful chopped onions. 2 ,, ,, parsley. I teaspoonful ,, dill. ,, ,, chives. „ Liebig's Meiit Extract

Cook this with the app: pantry check, scaling, and the assistant.