Cold Jellied Eel (Anguille froide en gelee) a la Europeenne

Ingredients

• put in a pan with three cups water
• Take two cups of the juice eels are cooked in
• two cups tomato juice
• one large package of Cox’s gelatine
• juice of half lemon
• pepper
• salt

Method

1. 1

   Take nice fresh eels; skin, clean, and wash well; cut in pieces; put in a pan with three cups water, pepper, salt, and bay leaves.

2. 2

   Let simmer slowly until done (about fifteen minutes); then remove pieces carefully; take out bones; leave on a platter until cold.

3. 3

   Take two cups of the juice eels are cooked in, two cups tomato juice, one large package of Cox’s gelatine, juice of half lemon, pepper and salt; add to that beaten whites of two eggs; clear.

4. 4

   Let come to a boil and press through a fine cotton flannel or thick cheesecloth; color with a little kitchen bouquet.

5. 5

   Take a ring mould; put on ice; glaze with the aspic; decorate at bottom of mould with thin slices of hard-boiled egg, then glaze mould the height of the eggs.

6. 6

   When settled, take eel piece by piece and put in carefully across the mould; cover with aspic; repeat until mould is full.

7. 7

   The aspic ought to be very nearly settled, otherwise it will become cloudy from the fish.

8. 8

   Garnish with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 139. The excerpt below is the record exactly as published.

old Jellied Eel ( Anguille froide en gelee) a la Europeenne Take nice fresh eels; skin, clean, and wash well; cut in pieces; put in a pan with three cups water, pepper, salt, and bay leaves. Let simmer slowly until done (about fifteen minutes); then remove pieces carefully; take out bones; leave on a platter until cold. Take two cups of the juice eels are cooked in, two cups tomato juice, one large package of Cox’s gelatine, juice of half lemon

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