Eels a la Poulette

Ingredients

• Clean and skin the eels
• with salt
• and pepper
• add 1 cup of water
• 1 bay-leaf
• 1 onion chopped
• stir in 1 tablespoonful of flour
• add 1 glass of wine
• the yolks of 2 eggs
• seasoned with lemon-juice
• some parsley
• and thyme

Method

1. 1

   Let eels boil with salt, pepper, and vinegar.

2. 2

   Cut into three-inch pieces.

3. 3

   Heat butter; add onion, stir in flour until brown; add water, salt, pepper, bay leaf, parsley, and thyme.

4. 4

   Let boil; add eels and wine.

5. 5

   Boil ten minutes longer; thicken sauce with beaten egg yolks seasoned with lemon juice.

6. 6

   Serve with fried croutons.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 28. The excerpt below is the record exactly as published.

Eels a la Poulette. Clean and skin the eels ; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat 3 tablespoon fuls of butter; add I onion chopped ; stir in i tabiespoonful of flour until brown ; add 1 cup of water, salt, pepper, i bay-leaf, some parsley and thyme. Let boil well ; add the eels and i glass of wine. Boil ten minutes longer ; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice. Serve with fried croutons. 18. — Italian Baked Fish. Clean and season a blue fish widt taik. October pepper and cloves. Lay the fish in a bak- ing-pan with i onion chopped fine and a tablespoonfuls of chopped carrot and parsley. Pour over i glass of wine; sprinkle with flour. Put flakes of butter over the flsh and let bake until brown. Serve with macaroni. 19. — Dutch StuBed Goose. Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water ; let bake until done. Baste as often as necessary. Serve with red currant jelly. ao. — Swiss Roast Turkey. Clean and season the turkey with salt and pepper. Then fill with z cups of bread- crumbs mixed with a lump of butter, some chopped onion and thyme, salt and p>epper to taste, % cup of seeded raisins and ^ cup of nuls. Mix all well with a beaten ^gs. Put turkey in dripping-pan and let bake a rich brown. Baste often with the dripping until tender. Save with dressing. ^ October 31. — Preach Turkey Soup. Cut off all the meat from left-over turkey bones. Put the booes in cold water aad boil with I small onion, i carrot, a pieces of celery and a sprigs of parsley, all cut fine. Add I cup of tomato-sauce. Let all coolc well, seasoned with salt and pepper. Re- move the bones ; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons. 23. — Swedish Baked Fish. Clean and season a trout with salt, black pepper and cayenne. Lay in a baking-pan ; dredge with flour; sprinkle with parsley and bits of butter ; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce. 33.— Jewish Stewed Sweetbreads. Clean and parboil the sweetbreads ; then fry I small sliced onion in hot fat until light brown. Stir in i tablespoonful of flour ; add J^ cup of water and j4 cup of wine vinegar; let boil up. Add i bay-leaf,

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