Eel in Sauce

Ingredients

• pieces of eel
• this should measure 3 gills
• Melt the butter
• add the flour
• Beat up the yolks of the eggs
• with the cream
• Add the lemon juice
• more seasoning if necessary
• garnish with a little chopped parsley
• or croutons of bread
• or small potato balls

Method

1. 1

   Return the pieces of eel to the saucepan, add vinegar, water, wine, bay-leaves, parsley, and onion.

2. 2

   Bring to boil, then simmer until tender.

3. 3

   Lift out eel and keep warm.

4. 4

   Strain liquid for sauce.

5. 5

   Melt butter, add flour, mix, pour on strained liquid, stir until boiling, simmer 5 minutes.

6. 6

   Beat yolks with cream, add to sauce without boiling.

7. 7

   Add lemon juice and seasoning.

8. 8

   Pour sauce over eel and garnish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 191. The excerpt below is the record exactly as published.

pieces of eel to the saucepan, add to them the vinegar, water, wine, bay-leaves, parsley, and onion cut in small pieces. Set the saucepan on the fire and bring the contents slowly to the boil, then draw to one side and simmer slowly until the fish is tender. When ready, lift the pieces out and keep them warm. Strain the liquid left in the saucepan, and use it for making the sauce. To Make the Sauce. — Melt the butter in a clean saucepan, add the flour, and mix the two smoothly together with a wooden spoon. Then pour on the strained liquid — this should measure 3 gills, and any deficiency should be made up with fish or white stock — stir constantly until boiling and simmer 5 minutes. Beat up the yolks of the eggs with the cream and add them slowly to the sauce, not letting it boil again. Add the lemon juice and more seasoning if necessary. Pour the sauce over the pieces of eel, masking them well, and garnish with a little chopped parsley, croutons of bread, or small potato balls

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