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Eel au Vert
From A guide to modern cookery, 1909
Serves 4
Serve very cold.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 87. The excerpt below is the record exactly as published.
EEL AU VERT Stew in butter two oz. of sorrel, one-quarter oz. of parsley, as much chervil, a few tarragon leaves, a little fresh pimpernel, two oz. of tender nettle, one-quarter oz. of savory, a sprig of green thyme, and a few sage-leaves, all of which must be ciseled. Remove the skins from two lbs. of small eels, sup- press the heads, and cut into pieces two inches long. Put these pieces with the herbs, stiffen them well, and add one pint of white wine and a little salt and pepper. Set to cook for ten minutes, thicken with the yolks of four eggs and a few drops of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.