Anguille a V Espagnole

Ingredients

• 1 or 2 eels (skinned)
• 2 tablespoonfuls flour
• 1 gill sweet oil
• 12 sweet almonds
• 1 clove of garlic
• 6 peppercorns
• a pinch of saffron
• salt
• 1 glass port wine
• small fried bread croiutes
• chopped parsley
• lemon-juice

Method

1. 1

   Clean the eels, cut off heads and tails, divide into neat pieces, wash and dry.

2. 2

   Mix flour with salt and pepper, dip fish pieces in flour and fry in hot oil until golden.

3. 3

   Strain and place in a stewpan, add fried garlic, saffron, and peppercorns, moisten with wine, boil, and add enough fish stock or water to cover.

4. 4

   Blanch and peel almonds, shred, bake until light, add to the stew, and simmer until tender.

5. 5

   Dish up, sprinkle with parsley, squeeze lemon juice, garnish with croiutes, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 183. The excerpt below is the record exactly as published.

i gill sweet oil, 1 teaspoonful chopped parsley mixed with a few leaves of fennel and tarragon, 2 tablespoonfuls, flour, 1 egg, breads crumbs, frying-fat or frying-oil, pepper and - salt, tartare or vert-pre sauce (No. 282). Carefully remove the fillets from the fish, lay them in a pie- dish, sprinkle over, some salt, a good pinch of pepper and the chopped parsley &c., pour over the oil and let the fillets lie there for at least one hour. Take up the fillets one by one, drain, but do not wipe them. Dip each into flour, brush over with beaten egg, and roll in bread-crumbs or panurette. Pry in hot fat or oil a golden colour, drain well on a cloth or paper, dish up, garnish DRESSED FISH AND FISH ENTREES {HOT) 237 ’With, parsley, and send to table with a boat of tartare sauce or vert-pre sauce. In place of crumbing the fillets, they may be dipped in a frying- batter. Fillets of soles or whiting done in this fashion are also very nice. 571. Mougets d la Venitienne. — Clean and wash five nice red mullets, wipe them dry ; put into a saute-pan one dessertspoonful of chopped parsley, one of chopped onions, one of chopped mush- rooms, two tablespoonfuls of sweet oil, and a small glass of sherry, lay in the mullets, season with pepper and salt, moisten with a little white stock, cover them over with a buttered paper, and set them in a moderate oven for about half an hour. When done, remove paper, dish up the fish and keep warm, take off the oily substance from the pan, put it on the fire with two ladlefuls of brown sauce (No. 236), one dessertspoonful of anchovy essence, and a pinch of sugar ; let it boil for a few minutes, and pass through a sieve ; garnish the mullets with large Spanish olives, stuffed with fish forcemeat and mushroom- heads, each of which has a small slice of truffle inserted ; put the dish in the oven for a few minutes to get thoroughly hot ; sauce round the dish, garnish with a few sprigs of parsley, and serve. The remainder of the sauce can be served separately in a boat. 572. Anguille a V Fspagnole. — 1 or 2 eels {skinned), 2 table- spoonfuls flour, | gill sweet oil, 12 sweet almonds, 1 clove of garlic, § peppercorns, a pinch of saffron, salt, 1 glass port wine, small fried bread croiites for garnish, chopped parsley, lemon-juice

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