Eel Pie

Ingredients

• 2 large eels
• 1 ounce of butter
• 2 tablespoonfuls of chopped mushrooms
• a tablespoonful of chopped parsley
• i minced onion
• a bayleaf
• salt
• pepper
• rind of a lemon
• i glass of sherry
• a cup of consomme
• thicken it with flour
• and butter
• sliced hard-boiled eggs on top

Method

1. 1

   Skin, clean, and cut up the eels.

2. 2

   Cook with butter, mushrooms, parsley, onion, bayleaf, salt, pepper, lemon rind, sherry, and consomme until tender.

3. 3

   Strain the sauce, thicken with flour and butter.

4. 4

   Line a dish with pastry, arrange eels, pour sauce over, add sliced hard-boiled eggs, cover with pastry lid, glaze with egg yolk, and bake for 1 hour in a moderate oven.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.

2 large eels, wash and dry them and cook with i ounce of butter, 2 table- spoonfuls of chopped mushrooms, a tablespoonfiil of chopped parsley, i minced onion, a bayleaf, salt, pepper, rind of a lemon, i glass of sherry, and a cup of consomme. Cook until the eels are tender, strain the sauce and thicken it with flour and but- ter. Line a deep dish with pastry, arrange the eels in it and pour the sauce over, with sliced hard- boiled eggs on top. Then cover with a lid of thin pastry, ornamented with leaves of the same, glaze with yolk of an egg and bake it i hour in a mod- erate oven, serve hot or cold. RECIPE FOR FRYING FISH. (New Haven.) Wash and dry the fish, sprinkle it well with flour, salt, and pepper, then dip it in egg and bread- 48 With a Saucepan over the Sea crumbs or coarse oatmeal^ and fry in a deep pan of boiling fat CRABS AND TOMATOES. (Provence.) Boil enough crabs and chop fine ; to each pound add J^ as much bread-crumbs, J^ pint of tomato sauce, rind and juice of ^ a lemon, salt, pepper, parsley, and i glass of Chablis or sherry. Stir well and serve hot, with a border of toast or fried potatoes. CRABS, STYLE OF SAINT LAWRENCE. Saint Lawrence was that early martyr who was broiled for his faith, and French cooks commemo- rate his suffering somewhat strangely in naming and cooking this dish. Chop }i pound of shelled crabs, add ^ pint of white stock, a tablespoonful of sherry or lemon juice, salt, pepper, and a tablespoonful of grated cheese. Cook for lo minutes, pour over slices of toast, and add more cheese, on top. Brown with a salamander or in a very hot oven. OYSTERS IN CREAM. (German fashion.) Drain 24. oysters, add the juice of a lemon, i ounce of butter,

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