gluten-freenut-freesoy-freeshellfish-free
Eel a la Poulette
From Cookery and housekeeping, 1882
Serves 3
Serve with sippets of toast and slices of lemon as garnish.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 51. The excerpt below is the record exactly as published.
Eel a la Poulette. Skin and clean the eel ; get rid of the head and tail ; cut into slices or joints of equal length and thickness ; wash them thoroughly, and remove any blood there may be at the joints of the spine. Put the eel and some button mushrooms into a stewpan in which some butter has been allowed to melt ; let it begin to fry, then dredge in a little flour (which has TROUT. 121 been browned or dried) ; mix some broth and Chablis wine together, and stir in till it boils, then season with pepper and salt, fine herbs, and either small onions or Portugal onion cut small. Let the whole stew till the eel is tender ; skim off the floating grease, and take the stew off the fire for a short time. At the last moment introduce the yolk of two or three eggs and a squeeze of lemon.
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