Eels à la Poulette
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
A delicate dish with a rich sauce.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 78. The excerpt below is the record exactly as published.
Eels à la poulette, Scrape and skin the eel, cut off the head and tail, cut up the body into pieces ; blanch, and drain them ; warm in butter and a little flour until brown ; moisten with white wine and stock, season with salt, a bouquet of mixed herbs and mushrooms ; skim all grease off the sauce; reduce, thicken it with yolks of egg, flavour with lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.