Eel Milanese
From Practical household cookery, 1891
Serves 1
Serve with a sharp sauce.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 93. The excerpt below is the record exactly as published.
two eels as previously described ; cut tbem in pieces about two incbes long and brown tbem nicely in butter, properly seasoned witb salt and pepper, for eight minutes ; after which, take tlieni out, squeeze the juice of two lemons over them, sprinkle each with some fine herbs and mace, egg and bread-crumb them, and fry them in clarified butter
Cook this with the app: pantry check, scaling, and the assistant.