Eel with Tartare Sauce

Ingredients

• 2 lbs. of eels
• 1 carrot
• 1 onion
• a glass of sherry
• 2 tablespoonfuls of vinegar
• salt to taste
• pepper to taste
• nutmeg to taste
• breadcrumbs

Method

1. 1

   Rub butter in a stewpan, sauté chopped carrot and onion for 5 minutes.

2. 2

   Dredge in flour, add sherry and seasonings, and boil for 30 minutes.

3. 3

   Cut eels into pieces, add to the stewpan, and simmer until tender.

4. 4

   Cool, coat with egg and breadcrumbs, and fry until brown.

5. 5

   Serve with sauce piquante.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 19. The excerpt below is the record exactly as published.

Eel with Tartare Sauce. Take 2 lbs. of eels, i carrot, I onion, a little flour, i glass of sherry; salt, pepper and nutmeg to taste; breadcrumbs, i ^%Z'> 2 tablespoonfuls of vinegar. Rub the butter on the bottom of the stewpan ; cut up the carrot and onion, and stir them over the fire for five minutes; dredge in a little flour, add the wine and season- ing, and boil for half an hour. Skin and wash the eels, cut them into pieces, put them to the other ingredients, and sim- mer till tender. When they are done take them out, let them get cold, cover them with tg<g and bread crumbs, and fry them a nice brown. Put them on a dish, pour sauce piquante over, and serve them hot. Fillets of Mackerel. Procure 2 large mackerel, i oz. The Mackerel. of French white sauce, salt, cayenne and lemon juice to taste. Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock ■ into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel. Salmon with Caper Sauce. Take 2 slices of salmon, ^ lb. butter, 3^ teaspoonful of chopped parsley, i shalot, salt, pepper, and grated nutmeg to taste. Lay the salmon in a baking dish, place pieces of butter over it, and add the 22 Shell Fish and Hozv to Prepare It other ingredients, rubbing a little of the seasoning into the fish; baste it frequently ; when done take it out and drain for a m-inute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in a similar way, and with tomato sauce, is very delicious. Stewed Trout. You need 2 good-sized trout, Yt, onion, cut in thin slices; a little parsley, 2 cloves, 1 blade of mace, 2 bay leaves, a little thyme, salt and pepper to taste

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