Eels, Collared

Ingredients

• Olean and split 1 large eel
• Out 3 hard-boiled eggs
• also 2 small pickles
• 1 tablespoonful capers
• ½ teaspoonful fine-chopped parsley
• ½ teaspoonful tarragon
• 2 small grated onions
• 3 fine-chopped anchovies
• boil in half water and half vinegar
• 2 onions
• a bouquet

Method

1. 1

   Clean and split the eel, remove bones, and sprinkle with salt.

2. 2

   Let sit for 30 minutes.

3. 3

   Mix eggs, pickles, beet, capers, parsley, tarragon, onions, and anchovies.

4. 4

   Spread mixture on eel, roll up, wrap in cloth, and tie.

5. 5

   Boil in water, vinegar, onions, and bouquet for 30 minutes.

6. 6

   Press until cold, then slice and serve with rémoulade sauce.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 98. The excerpt below is the record exactly as published.

Eels, Collared. — Olean and split 1 large eel on the back and remove the bones, head, and tail, wash and sprinkle with salt, and set the eel aside for Yt hour. Out 3 hard-boiled eggs, also 2 small pickles, in small strips, and add a little fine-cut beet, 1 tablespoon^ ful capers, Ys teaspoonful fine-chopped parsley and tarragon, 2 small grated onions, and 3 fine-chopped anchovies without skin and bones. Mix these ingredients well together, dry the eels with a cloth, spread out on the table and put the mixture over it, sprinkle a little pepper over, roll up ; wrap up in a cloth, and tie with tape ; boil in half water and half vinegar with a little salt, 2 onions, and a bouquet

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