Brace of Eels Roasted

Ingredients

• two eels of the same size
• a pint of white wine
• some well flavoured stock
• salt
• pepper
• a pinch of grated nutmeg

Method

1. 1

   Cut off heads and tails of eels, skewer them back to back.

2. 2

   Place in a dish with wine and stock, bake for half an hour.

3. 3

   Strain, wrap in buttered paper, roast for twenty minutes, and serve with a sauce made from the cooking liquor reduced to a glaze.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 45. The excerpt below is the record exactly as published.

Brace of eels roasted. Tourne-dos, sauce poivrade. Fillets of beef with poivrade sauce. Quartier de devant d’agneau rôti. Roast forequarter of lamb. Pommes de terre frites. Fried potatoes.. Charlotte russe. Charlotte russe. Brace of eels roasted. Choose two eels of the same size, cut offthe heads and tails, skewer them together back to back, so arranged that the head of one is skewered to the other one’s tail, place them im a deep dish or fish-pan, with a pint of white wine, some well flavoured stock, and bake in a moderate oven for half-an-hour ; strain them, and wrap in a large sheet of buttered paper, roast for twenty minutes, and dish up; make some sauce by reducing the liquor in which the eels were boiled to a glaze, stir in a tumblerful of sherry, season with salt, pepper, and a pinch of grated nutmeg

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