Eels Marinade

Ingredients

• Cut 2 pounds well-cleaned fresh eels
• 1 tablespoonful seasoning salt
• 1 onion cut into slices
• 2 sprigs of parsley
• 1 sprig of thyme
• the juice of 1 lemon

Method

1. 1

   Cut eels into 3-inch lengths, season with salt, and marinate with onion, parsley, thyme, and lemon juice for 1 hour.

2. 2

   Before serving, wipe dry, dust with flour, dip in beaten egg, roll in breadcrumbs, and fry in hot fat until golden brown.

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.

the juice of 1 lemon, 1 fine-chopped oqion, and S tablespoonfuls olive oil ; mix well with the scallops, cover and let them marinate 1 hour, then remove, roll in cracker dust, and fry in hot fat ; 9erve on a warm dish, garnished with parsley. Scallops on Toast. — Season 1 pint scallops with 1 teaspoonful seasoning salt, add the juice of 1 lemon, let them marinate 1 hour ; then dip in milk and roll in cracker dust, fry in hot fat to a fine color; divide the scallops on 6 pieces of buttered toast At the same time fry 1 fine^cut onion in 1 ounce butter 5 minutes ; add Vt can tomatoes, 1 tablespoonf ul sugar, 1 teaspoonful salt, */s teaspoon- ful pepper, cook 20 minutes ; then strain ; add the yolks of 8 eggs, pour the tomatoes over the scallops, and serve. Devilled Scallops. — Put 1 pint of scallops in a saucepan, add Ys pint white wine and Y^ cupful mushroom liquor, cook 5 minutes ; then drain the scallops and chop fine. Place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 min- utes ; add Yt cupful chopped mushrooms, 1 teaspoonful seasoning salt, Ys teaspoonful nutmeg, a little Cayenne pepper, cook 5 minntes ; add 1 tablespoonf ul flour, stir a few minutes ; add % cupful of the scallop broth, cook 8 minutes ; add the chopped scallops, stir and cook 5 minutes. Fill this preparation in clean scallop shells, smooth over with a knife, sprinkle over some fresh grated bread crumbs and melted butter, bake light brown in a hot oven. Serve on a napkin with some fresh parsley in the center. Seasonable all the year. Fried Eels* — Cut 2 pounds well-cleaned eels into S-ineh lengths, season with 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 ; when beginning to boil put in the eel pieces, let come to a boil again ; draw the saucepan to side of stove and simmer 5 minutes ; then remove and set aside to cooL Fifteen minutes before serving take the eels from the broth, wipe dry, dip into melted butter, then roll in fresh grated bread crumbs^ lay on a broiler and broil over a clear moderate fire till light brown on both sides. Arrange them on an oval-shaped dish, garnish with parsley, and serve with Tartar sauce. Eels Marlnidre. — Cut 2 pounds well-cleaned fresh eels into 3-inch lengths ; season with 1 tablespoonful seasoning salt ; lay in a covered dish with 1 onion cut into slices, 2 sprigs of parsley, 1 sprig of thyme

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