Aspic of Eel with Spinach a la Europeenne

Ingredients

• Glaze a curved or straight fish mould with aspic
• One cup of very green cooked spinach
• one cup of ground eel
• six tablespoons dissolved Cox’s gelatine
• four tablespoons mayonnaise dressing
• two tablespoons sherry
• cayenne pepper
• salt
• half cup whipped cream

Method

1. 1

   Glaze a curved or straight fish mould with aspic; decorate the body with half moons of truffles — larger toward head, smaller toward tail; decorate fins and tail with tiny strips of Spanish pepper, make two bands around head, and an eye of truffles and lemon; glaze again with aspic.

2. 2

   Have eel that has been well cooked in water, salt, whole black peppers, and bay leaves, left in the juice until cold; cut eel in pieces; fill the half mould with these pieces; then cover with aspic the height of the eel; fill mould with the second filling; then cover with aspic on top of the fish again; leave on ice until cold.

3. 3

   When cold, turn out; garnish with chopped aspic all around lemons, and parsley in the mouth of the fish.

4. 4

   Serve as a cold dish with cold aurorian sauce or with the salad.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 140. The excerpt below is the record exactly as published.

Aspic of Eel with Spinach a la Europeenne Anguille en Aspic, aux Epinards, a la Europeenne Glaze a curved or straight fish mould with aspic; decorate the body with half moons of truffles — larger toward head, smaller toward tail; decorate fins and tail with tiny strips of Spanish pepper, make two bands around head, and an eye of truffles and lemon; glaze again with aspic. Have eel that has been well cooked in water, salt, whole black peppers, and bay leaves, left in the juice until cold; cut eel in pieces; fill the half mould with these pieces; then cover with aspic the height of the eel; fill mould with the second filling; then cover with aspic on top of the fish again; leave on ice until cold. When cold, turn out; garnish with chopped aspic all around lemons, and parsley in the mouth of the fish. Serve as a cold dish with cold aurorian sauce or with the salad. Second Filling. One cup of very green cooked spinach that has gone through machine four or five times, one cup of ground eel. Stir together in a saucepan in a bowl of ice; add six table¬ spoons dissolved Cox’s gelatine, four tablespoons mayonnaise dressing, two tablespoons sherry, cayenne pepper, salt, and half cup whiDDed cream

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