Collops of Eels Broiled a la Tartare

Ingredients

• Skin the eels as above
• cut the collops about four inches long
• yolk of eggs
• a little salt
• dip them into crumbs of bread
• into clarified butter
• one or two spoonfuls of fine Lucca oil
• a spoonful of mustard
• a little cayenne

Method

1. 1

   Skin and cut the eels into collops.

2. 2

   Stew them in a marinade until done, then cool.

3. 3

   Brush with egg yolk mixed with salt, dip in bread crumbs, and clarified butter.

4. 4

   Broil or bake until golden.

5. 5

   Serve with a Remoulade sauce made from shallots, egg yolks, mustard, and oil.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 107. The excerpt below is the record exactly as published.

Collops of Eels Broiled a la Tartare. Skin the eels as above, cut the collops about four inches long, make a marinade or gentle stew, Stew them in this marinade, and, when they are done, let them cool ; then brush them over with yolk of eggs mixed with a little salt, and dip them into crumbs of bread ; then into clarified butter, and strew over them crumbs of bread again. Broil them of a fine colour, or bake them, and serve them up with a Remoulade, made as follows : — Put into a mortar a spoonful of very fine chopped shallots, the yolks of two boiled eggs, a spoonfid of mustard, salt, pepper, and a little cayenne. M 2 180 THE THOIWUGR GOOD COOK. Pound the whole well ; then rub gently one or two spoonfuls of line Lucca oil

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