Eels a la Tartare
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 48. The excerpt below is the record exactly as published.
Eels a la Tartare. Cut the eels into pieces about four inches long. Cover them with boiling water, in which let them stand five min- utes, and then drain them. Now dip in beaten egg} which has been well salted and peppered, then in bread or cracker crumbs. Fry in boiling fat for five minutes. Have Tartare sauce
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