Eel Soup (Potage aux Anguilles)

Ingredients

• 1 lbs. of eels
• 3 pts. cold water
• 1 oz. butter
• 1 oz. flour
• £ pt. milk
• Pepper and salt
• 1 onion
• A small piece of carrot
• A small piece of turnip
• 2 bay-leayes
• 1 blade of mace
• A small bunch of herbs
• A few parsley stalks

Method

1. 1

   Wash the eels, cut them in pieces, and put them into a saucepan with cold water and a little salt.

2. 2

   Bring to the boil and skim well.

3. 3

   Add prepared vegetables, herbs, and seasonings.

4. 4

   Simmer for 20 minutes, then reserve some eel pieces for serving.

5. 5

   Simmer for 1.5 to 2 hours longer, strain into a basin.

6. 6

   Melt butter in the saucepan, add flour, mix until smooth, pour in the soup, and stir until boiling.

7. 7

   Add milk, reserved eel pieces, and seasoning.

8. 8

   Boil for 5 minutes and serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 97. The excerpt below is the record exactly as published.

Eel Soup (Potage aux Anguilles) 1| lbs. of eels. 3 pts. cold water. 1 oz. butter. 1 oz. flour. £ pt. milk. Pepper and salt. 1 onion. A small piece of carrot. A small piece of turnip. 2 bay-leayes. 1 blade of mace. A small bunch of herbs. A few parsley stalks

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