Eels & la Matelote

Ingredients

• Cut 2 pounds well-cleaned medium-sized eels
• sprinkle over 1 heaping tablespoonful salt
• Place another saucepan with ½ pint red wine
• add 1½ pint of white broth
• 1 onion cut into slices
• a bouquet
• 12 whole peppers
• melt 2 ounces butter
• add 1½ tablespoonful flour
• add ½ can of small mushrooms
• add ½ teaspoonful beef extract
• 12 small cooked white onions
• 12 fish forcemeat balls
• 6 small slices of buttered toast

Method

1. 1

   Cut eels into 2-inch pieces, sprinkle with salt, and let stand for 1 hour.

2. 2

   Simmer in boiling water for 3 minutes, then drain.

3. 3

   In another saucepan, combine red wine, white broth, onion, bouquet, and peppers; boil for 5 minutes, then add eels and simmer for 10 minutes.

4. 4

   In a separate pan, melt butter, add flour, stir for 3 minutes, then strain broth into it.

5. 5

   Add mushrooms and cook for 15 minutes.

6. 6

   Add beef extract and season.

7. 7

   Arrange eels, onions, and forcemeat balls on a dish, pour sauce over, and serve with toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 97. The excerpt below is the record exactly as published.

add y^ teaspoonful beef extract, y^ cupful white broth or water, cook 5 minutes ; mix the yolks of 2 eggs with 1 tablespoonf ul lemon juice ; add it slowly to the sauce, not letting it boil again; add last 3 tablespoonfuls cream or milk ; lift the eels from the broth, drain on a sieve, add with the oysters to the sauce ; toss the whole for a few minutes over the fire ; then pour it over 6 small slices of buttered toast In place of toast, small potato dumplings boiled in salted water and sant^d brown in butter may be served with the dish. EI!LS. 147 Eels & la Matelote. — Cut 2 pounds well-cleaned medium-sized eels into 2-inch pieces, sprinkle over 1 heaping tablespoonfnl salt ; mix salt and eels well together ; put in a saucepan and let stand 1 hour; then place the saucepan over the fire, coyer with boiling water, let simmer 3 minutes ; remove the eels and drain on a sieve. Place another saucepan with Vs pint red wine over the fire, add lYt pint of white broth, 1 onion cut into slices, a bouquet, and 12 whole peppers, boil 5 minutes, then add the eels ; draw the saucepan to side of stove and simmer 10 minutes. At the same time melt 2 ounces butter in a saucepan, add ly^ tablespoonf ul flour, stir 3 minutes ; remove the eels from the saucepan to a wai*m dish ; strain the brotbi add it to the flour and butter, add Y| can of small mushrooms, and cook 15 minutes ; add Yg teaspoonf ul beef extract, and if neces- sary a little seasoning salt. Arrange the eels, 12 small cooked white onions, and 12 flsh forcemeat balls on a round or oval- shaped dish ; lay in a circle 6 small slices of buttered toast or bread crotitons around the edge of dish, pour over the sauce, and serve. 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 Yi hour. When done take out the eel, lay between 2 boards, place a weight on top, and press until cold ; then take it out, rempve the tape and cloth, and if not used at once, lay it back into the liquor in which it was boiled. When ready to serve, cut it into slices and serve with rSmolade sauce. 148 SEA FOOD, Etc. Eels — How to smoke. — Take medium-Bized eek, clean and leave the skins on, wash, dry, and rub each one with a little salt (care must be taken not to take too much salt), and set in a cool place for 24 hours ; turn them twice during that time. Put a stick through the eyes, hang about 10 eels on the stick orer a barrel without a bottom, cover it with thick, coarse sack linen ; place the barrel over a pan of burning charcoal (sawdust must be put on the top of the burning coal, so as to make a good smoke), and let the eels smoke about 3 days, according to size. Smoked Eels^ Broiled. — Cut large smoked eels into pieces 3 inches in length ; place them on a broiler over a clear fire ; broil 3 minutes on each side. Serve with cut lemons. SMELTS. In season from the middle of August to the middle of April. Smelts fried in Pork.— Clean, wash, and wipe dry 1*/, pound smelts, remove the heads ; season the fish with 1 even table- spoonful of seasoning salt ; roll in flour ; cut 6 ounces larding pork into small pieces^ place it in a frying pan, and fry till it begins to turn a delicate brown ; then pour half the pork in a small saucepan and keep it in a warm place ; lay as many smelts in the remaining pork in pan as can conveniently go in ; fry light brown first on one side, then turn and fry the other side, adding more of the pork in saucepan as the frying continues. When all are fried, arrange them nicely on a warm dish, garnish with parsley and 1 lemon cut into lengthwise pieces ; serve with Lyonnaise potatoes. In place of pork lard or beef fat may be taken. Smelts k la Dresden. — Clean, wash, and wipe dry 18 large smelts, split them down through the back, remove the backbones, and season with 1 even tablespoonful seasoning salt. Stuff the smelts with fish forcemeat, close and give them their original shape again ; lay in a buttered dish, sprinkle over 1 tablespoonful fine- chopped onion and 2 tablespoonfuls lemon juice; add 3 table* SMELTS. 149 gpoonftils white wine, Ya cupfal white broth, and pour 1 ounce melted batter over them ; place in a moderate oven, baste frequent- ly, and bake till done. In the meantime melt 1 tablespoonful but- ter in a saucepan, add 1 tablespoonful flour

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