Eels à la Normande

Ingredients

• ly, pound well-cleaned eels
• 1 tablespoonful salt
• Vt teaspoonf ul pepper
• 2 onions cut into slices
• 1 bay leaf
• ly^ cup white vinegar
• 3 pints cold water
• 1 tablespoonful butter
• 1 cupful white broth
• y, cupful mushroom liquor
• y, cupful of the eel broth
• yolks of 2 eggs
• y, capful cream
• y^ lemon
• y^ teaspoonf ul beef extract
• y^ tablespoonf ul butter

Method

1. 1

   Cut eels into 2-inch pieces, season, and simmer in vinegar and water for 10 minutes.

2. 2

   Prepare a sauce with butter, flour, broth, and mushroom liquor.

3. 3

   Add egg yolks and cream, then lemon juice and beef extract.

4. 4

   Serve eels with sauce and potato dumplings.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 95. The excerpt below is the record exactly as published.

Y^ tablespoonful butter ; as soon as hot put in as many eel pieces as will conveniently go in, and fry to a delicate brown. In the meantime peel 6 medium-sized potatoes, cut each one lengthwise into 6 pieces, wash and wipe dry ; place a kettle with lYi pound fat over the fire ; as soon as hot put in one third of the potato pieces, let fry until brown and done, then 144 SEA FOOD, Etc. remoye to blotting or brown paper; fry the remaining potatoes same way. When ready to serve arrange the eels on to a warm dish, and lay the potatoes around them, sprinkle 1 teaspoonfnl chopped parsley over all, and serve. Eel Farci. — Skin and clean 2 large eels, cat off head and tail, split open the back, remove the bones, and spread the eels flat on the table ; season each with 1 teaspoonfnl of seasoning salt. Then prepare a fish forcemeat, as follows : Place a saucepan with Yg cap cream over the fire ; when boiling add 2 tablespoonf als flour, stir until it forms into a smooth paste ; then remove ; add gradually 1 whole egg and 1 yolk, stir until smooth ; when cold mix with y, pound finely pounded pike or bass meat, Ys cupful fine-cut boiled tongue, 2 fine-cut truffles, 1 teaspoonful seasoning salt, 1 ounce butter, Y4 teaspoonful nutmeg ; spread this forcemeat over the eels, roll up and cover with thin slices of larding pork ; inclose each one separately in a clean napkin, tie the napkin on each end and in the center with tape ; lay them on a grating in a fish kettle, cover with Yf bottle Rhine wine and white broth ; add Ys tablespoonful salt, a bouquet, 2 sliced onions, and 12 whole peppers; place the kettle over the fire ; as soon as it boils draw the kettle to side of stove ; let simmer 40 minutes; remove, and let the eels cool in the broth; then take them out, remove the napkin, cut the eels into slices, and lay them in their original form in a baking pan ; strain the broth into a saucepan, place it over the fire, and reduce it to half glaze by boiling ; then add the broth to the eels ; place the pan in the oven, baste often; let the eels heat through and glaze. In the meantime place 1 cupful parboiled rice in a saucepan ; add 3 cup- fuls milk or white broth, 1 ounce butter, 1 even teaspoonful salt, boil until done. When ready to serve, put the rice on a warm dish, place the eels on top of it, and serve ; or arrange the eels in a circle around the dish, and put in the center an oyster ragoftt Eels in Beer. — Cut 2 pounds well-cleaned eels into 2-inch lengths, season with 1 heaping tablespoonful salt, mix well with the EELS. 145 salt) place for 1 hour in a bowl. Put the eels in a sancepaB, cover with boiling water, let them lie 2 minutes ; then drain in a sieve and pour over some cold water. Return the eels in a saucepan to the fire, cover with beer ; add 2 fine-cut onions, 1 bay leaf, 2 cloves, 12 whole peppers, 1 lemon cut into slices and freed from the pits ; when beginning to boil draw the saucepan to side of stove, and let simmer 10 minutes; then remove the eels. Mix 1 tablespoonful butter with Vt tablespoonful fiour, add it to the sauce ; add Y, table- spoonful sugar, cook and stir 3 minutes ; then strain the sauce into another saucepan, add the eels, set for a few minutes over the fire, and serve with boiled potatoes. Eels k la Normande. — Gut ly, pound well-cleaned eels into pieces 2 inches long ; place them in a saucepan, add 1 tablespoonful salt, Vt teapoonf ul pepper, 2 onions cut into slices, 1 bay leaf, and 2 sprigs of parsley ; cover with ly^ cup white vinegar or y, cup white wine and 3 pints cold water; set the saucepan over the fire; as soon as it commences to boil draw the saucepan to side of stove, let it simmer (not boil) 10 minutes. At the same time place a sauce- pan with 1 tablespoonful butter over the fire ; add 1 tablespoonful flour, stir and cook 2 minutes ; add 1 cupful white broth, y, cupful mushroom liquor, and y, cupful of the eel broth ; cook 5 minutes ; mix the yolks of 2 eggs with y, capful cream, add it slowly to the sauce, not letting it boil again ; after the yolks have been added add the juice of y^ lemon and y^ teaspoonf ul beef extract

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