Eel au Vert a la Flamande
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.
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, and leave to cool in a bowl. This preparation of eel is served very cold. 144 GUIDE TO MODERN COOKERY 311—EEL AU VERT A LA FLAMANDE Remove the skin from, and cut into small pieces, two Ibs. of small eels. Stiffen the pieces in butter, moisten with one pint of beer, season, and set to cook for ten minutes. Add the herbs enumerated above, raw and roughly chopped. Once more set to cook for seven or eight minutes, thicken with fecula if the sauce is too thin
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.