Eels à la minute

Ingredients

• your eels
• salt
• water
• hot maître d'hôtel sauce
• few drops of lemon juice
• hot boiled potatoes

Method

1. 1

   Skin your eels and cut into pieces; boil in salt and water for ten or fifteen minutes according to the size of the eels, place on a dish, pour some hot maître d'hôtel sauce over them, add a few drops of lemon juice, and garnish with hot boiled potatoes.

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 7. The excerpt below is the record exactly as published.

Eels à la minute. Selle de mouton garnie de rissoles. Braisedsaddleofmuttonwithrissoles Mauviettes rôties. Roast larks. Laitues farcies. Stuffed lettuces. Flan de crème meringuée. Open tart of frangipane. Julienne soup. Cut up equal quantities of turnips, carrots, and celery into small strips, warm over a slow fire in a little fresh butter until slightly browned; add some strips of leek, lettuce, sorrel- leaves, chervil, and a small lump of sugar. Boil these vegetables in your stock over a slow fire for an hour ; shortly before serving add, if in season, a tablespoonful of green peas and a handful of asparagus heads. Clear the soup of all fat, and pour into a soup-tureen on slices of fried bread crust. Eels à la minute. Skin your eels and cut into pieces ; boil in salt and water for ten or fifteen minutes according to the size of the eels, place on a dish, pour some hot maître d'hôtel sauce (see 23rd of March) over them, add a few drops of lemon juice, and garnish with hot boiled potatoes

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