Eels à la Tartare

Ingredients

• Cut 2 pounds well-cleaned eels
• 1/2 tablespoonful salt
• 3 pints of water
• 3 tablespoonfuls vinegar
• 1 onion cut into slices
• a few slices of carrot
• a bouquet
• 6 whole peppers

Method

1. 1

   Cut eels into 3-inch lengths, sprinkle with salt, and let stand for 30 minutes.

2. 2

   Boil water with vinegar, onion, carrots, herbs, and peppers.

3. 3

   Add eel pieces, boil again, then simmer for 5 minutes.

4. 4

   Remove, cool, wipe dry, dip in melted butter, roll in breadcrumbs, and broil until light brown.

5. 5

   Serve garnished with parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 94. The excerpt below is the record exactly as published.

h 1 tablespoonful salt, and set aside 1 boor. EBLa 14S Shortly before serring wipe the pieces dry with a olettn towel, and roll them in flonr. Cut Vt pound larding pork into fine pieces, plaoe in a frying pan over the fire, fry until it begins to turn light brown, pour half of the pork into a small saucepan, lay as many eel pieces in the remaining pork in pan as will conveniently go in ; fry to a delicate brown on all sides till well done, adding more of the pork as the frying continues. When they are all fried arrange them on a warm dish, and serve either with baked or Lyonnaise potatoes. Eela h la Tartare* — Cut 2 pounds well-cleaned eels into lengths of 3 inches, sprinkle ly^ tablespoonful salt over, and let stand Yt hour. Place a saucepan with 3 pints of water over the fire, add 3 tablespoonfuls vinegar, 1 onion cut into slices, a few slices of carrot, a bouquet, and 6 whole peppers

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