Braised Eel, Royal Style

Ingredients

• an eel, after skinning and cleaning
• sprinkle with salt and let them remain for an hour
• one breakfast cupful of stock
• a few whole white peppers
• a little grated nutmeg
• salt and pepper to taste
• slices of lemons
• a little scraped parsley root
• a few whole shallots

Method

1. 1

   After skinning and cleaning, cut an eel into two-inch pieces, sprinkle with salt and let them remain for an hour or so.

2. 2

   Plunge into a bowl of cold water for ten minutes, dry them, put in a well-buttered saucepan and season with grated nutmeg, salt and pepper, and over them place slices of lemons and shallots, also a little scraped parsley root and a few whole white peppers.

3. 3

   Set the saucepan over a slow fire with hot ashes on the lid and braise until the fish is done.

4. 4

   Place the pieces of eel on a dish; add to the saucepan one breakfast cupful of stock and boil for a few minutes and thicken with a white roux; let this reduce slightly; remove the pan from the fire, add a liaison of the yolks of three eggs, boil up once more, strain into a saucepan containing double its quantity of German sauce, boil up again, pour around the eel, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 9. The excerpt below is the record exactly as published.

s and pepper to taste. (2.) Boil two eggs for ten minutes, cut them into large dice, and put in one pint of melted butter sauce. When the fish is done pour this over it and serve. Salted Cod with Brown Butter. Soak the fish in cold water for two days, then scrape o£E the scales, clean and wash thoroughly, and place over a slow fire until boiling. Move the kettle to the side of the fire, skim oS the scum that may have risen to the top, and boil gently for ten minutes. Put a little butter in a fryingpan and place over the fire, when it is hot put in a few sprigs of parsley and fry until brown. Pour the butter and parsley over the fish and serve hot. Boiled Cod's Tongues with Egg Sauce. Place the tongues in warm water and leave for a day and a half, changing the water once. Put a pan of water on the fire, and when it boils put in the tongues and boil them for ten minutes. Place a piece of toast on a dish, brush the tongues over with egg sauce, put them on the toast and serve. FISH. 55 Fried Cod's Tongues. Wash eighteen to twenty tongues, dip in cold milk, and roll one by one in flour. Put one teacupful of clarified butter in a fryingpan, lay in the tongues, keeping them separate and cook for three minutes; then turn on the other side and cook for three minutes longer. Serve with one gill of tomato sauce in a sauceboat. Cod Tongues, Poulette Style. Put eighteen tongues, blanched, in a saucepan, add a pint of Dutch sauce, half a gill of the stock in which they were blanched, and one teaspoonful of chopped pars- ley, and beat for five minutes without boiling. Put in a deep dish, sprinkle with pars- . ley and serve. Cod's Tongues with Black Butter Sauce. Blanch eighteen cod's tongues, and put in a saucepan with half a gill of the liquor that they were blanched in, heat, but do not boil. Drain, dress on a hot dish and pour over one pint of black butter sauce. Braised Eel, Royal Style. After skinning and cleaning, cut an eel into two-inch pieces, sprinkle with salt and let them remain for an hour or so. Plunge into a bowl of cold water for ten minutes, dry them, put in a well-buttered saucepan and season with grated nutmeg, salt and pepper, and over them place slices of lemons and shallots, also a little scraped parsley root and a few whole white peppers. Set the saucepan over a slow fire with hot ashes on the lid and braise until the fish is done. Place the pieces of eel on a dish; add to the saucepan one breakfast cupful of stock and boil for a few minutes and thicken with a white roux; let this reduce slightly; remove the pan from the fire, add a liaison of the yolks of three eggs, boil up once more, strain into a saucepan containing double its quantity of German sauce, boil up again, pour around the eel, and serve. Brochettes of Eels. Cut two or three eels in slices about one inch in thickness, after skinning and cleaning;

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