Eel Farci

Ingredients

• 2 large eels
• 1 teaspoonfnl of seasoning salt
• Yg cap cream
• 2 tablespoonf als flour
• 1 whole egg
• 1 yolk
• y, pound finely pounded pike or bass meat
• Ys cupful fine-cut boiled tongue
• 2 fine-cut truffles
• 1 ounce butter
• Y4 teaspoonful nutmeg
• Yf bottle Rhine wine
• Ys tablespoonful salt
• 2 sliced onions
• 12 whole peppers

Method

1. 1

   Prepare eels by skinning and cleaning.

2. 2

   Season with salt.

3. 3

   Make forcemeat with cream, flour, egg, pike, tongue, truffles, salt, butter, and nutmeg.

4. 4

   Spread on eels, roll, cover with pork, and tie in napkins.

5. 5

   Cook in wine and broth for 40 minutes.

6. 6

   Cool, slice, and glaze in the oven.

7. 7

   Serve with rice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 95. The excerpt below is the record exactly as published.

Eel Farci. — Skin and clean 2 large eels, cat off head and tail, split open the back, remove the bones, and spread the eels flat on the table ; season each with 1 teaspoonfnl of seasoning salt. Then prepare a fish forcemeat, as follows : Place a saucepan with Yg cap cream over the fire ; when boiling add 2 tablespoonf als flour, stir until it forms into a smooth paste ; then remove ; add gradually 1 whole egg and 1 yolk, stir until smooth ; when cold mix with y, pound finely pounded pike or bass meat, Ys cupful fine-cut boiled tongue, 2 fine-cut truffles, 1 teaspoonful seasoning salt, 1 ounce butter, Y4 teaspoonful nutmeg ; spread this forcemeat over the eels, roll up and cover with thin slices of larding pork ; inclose each one separately in a clean napkin, tie the napkin on each end and in the center with tape ; lay them on a grating in a fish kettle, cover with Yf bottle Rhine wine and white broth ; add Ys tablespoonful salt, a bouquet, 2 sliced onions, and 12 whole peppers

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