Eel Pout à la Prussienne

Ingredients

• Warm a large slice of ham
• two tumblersful of champagne
• a small cupful of brown thickening
• the same quantity of strong gravy
• a wine-glassful of olive oil
• a bouquet of parsley
• a sliced onion

Method

1. 1

   Boil for an hour, and pass through a tammy.

2. 2

   Scrape and clean out your eel pout, leave the livers, sprinkle with salt and pepper, and cook in the sauce; when done, remove the pout, reduce the sauce; and pour over the fish.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 80. The excerpt below is the record exactly as published.

Eel pout à la prussienne. Côtelettes de mouton jardinière. Mutton cutlets à la jardinière. Longe de veau rôtie. Roast loin of veal. Aubergines à la provençale. Egg plants à la provençale. Compote de pêches. Compote of peaches. Eel pout à la pryssienne. Warm a large slice of ham in a stew-pan, leave until the fat begins to melt; moisten with two tumblersful of champagne, a small cupful of brown thickening, the same quantity of strong gravy, a wine-glassful of olive oil, a bouquet of parsley, chives, laurel leaves, and a sliced onion

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