Eels a la Tartare

Ingredients

• Broil your eels
• a little salt
• pepper
• six cloves
• six pepper-corns
• two parsley-roots
• a little thyme
• four bay-leaves
• two tablespoonfuls of vinegar
• enough water to cover your eels
• two eggs
• half an ounce of melted butter

Method

1. 1

   Broil eels until the skin detaches, then cut into three-inch pieces.

2. 2

   Cook in a saucepan with salt, pepper, cloves, pepper-corns, parsley-roots, thyme, bay-leaves, and vinegar.

3. 3

   Cover with water, boil for fifteen minutes, cool in the liquid, then dry.

4. 4

   Mix eggs with melted butter, pour over eels, sprinkle with bread-crumbs, and broil until brown.

5. 5

   Serve with sauce Tartare.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 20. The excerpt below is the record exactly as published.

Eels a la Tartare. Broil your eels on a gridiron. When the skin detaches itself on one side, turn them on the other. When done, with a nap- kin take off all the skin, cut the eels in pieces three inches long, remove the insides, and put the eels in a saucepan with a little salt, pepper, six cloves, six pepper-corns, two parsley-roots, a little thyme, four bay-leaves, and two tablespoonfuls of vinegar. Add enough water to cover your eels, and, after boiling fifteen minutes, take them off the fire, let them cool in the liquid in which they were cooked, and then wipe them dry with a cloth. Break in a bowl two eggs, which mix thoroughly with half an ounce of melted butter

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