Eel Pie, Hot (PSte d’ Anguilles)

Ingredients

• 2 lbs. eels
• Seasoning
• Veal forcemeat
• | pt. good white sauce
• 1 or 2 hard-boiled eggs
• Rough-puff or flaky pastry

Method

1. 1

   Skin and bone the eels, cut into small pieces, and season.

2. 2

   Layer forcemeat in a pie dish, add eel pieces, and pour over white sauce.

3. 3

   Add another layer of forcemeat and arrange egg pieces on top.

4. 4

   Cover with pastry and bake until cooked.

5. 5

   Pour in more sauce through the hole in the top before serving hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 552. The excerpt below is the record exactly as published.

Rough-puff or flaky pastry. Clean and skin the eels, cutting off the heads and tails, and cut them in pieces about 2 inches in length. Put all the trimmings into a saucepan with the | pint of stock, let them simmer for i hour, strain and skim. Sprinkle over the pieces of eel the chopped parsley, chopped shallot, finely powdered herbs, pepper and salt, and mix all together. Pack the fish into a pie dish, piling it rather high in the centre. Add the ketchup, lemon juice, and a little of the stock. Cut the hard- boiled egg in small pieces, and arrange it neatly round the top. Then cover the pie with pastry according to directions given on p. 337, and bake in a good oven. When ready, remove from the oven and pour in the rest of the stock by means of a funnel placed in the hole in the top. Serve cold, when the stock should be a nice jelly. Note. — A little wine may be added to the stock if liked. Time to bake, about 1 hour. Sufficient for 4 or 5 persons. 1479. Eel Pie, Hot (PSte d’ Anguilles) 2 lbs. eels. Seasoning. Veal forcemeat, cipe 1281. Re- | pt. good white sauce. 1 or 2 hard-boiled eggs

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