Cold Eel Roulade

Ingredients

• 3 lbs. of eel
• 1 tbsp. of chopped capers
• 4 hard boiled, chopped eggs
• 1 tbsp. of chopped parsley
• Salt
• pepper
• % tbsp. of chopped onion
• 2 qts. of water
• 1 small piece of carrot
• 10 pepper-corns
• 3 cloves
• 1 bay-leaf
• Salt
• ^/^ onion

Method

1. 1

   The eel is prepared as described, stuffed with a mixture of eggs, parsley, onion, capers, lemon juice, salt, and pepper, rolled up, tied, and cooked in seasoned water for 45 minutes.

2. 2

   Serve sliced on lettuce leaves with garnishes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 63. The excerpt below is the record exactly as published.

COLD EEL ROULADE. Quantity for 6 Persons. 3 lbs. of eel 1 tbsp. of chopped capers 4 hard boiled, chopped eggs Juice of one lemon 1 tbsp. of chopped parsley Salt, pepper % tbsp. of chopped onion For Cooking. 2 qts. of water 1 small piece of carrot 10 pepper-corns 1 small piece of parsley root 3 cloves 1 small piece of celery root 1 bay-leaf Salt ^/^ onion

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