Eels, Mariniere

Ingredients

• an eel
• one dozen finely chopped shallots
• one glass of white wine
• one cup of fish broth
• one ounce of butter
• a spoonful of flour
• the yolks of two eggs
• one-half cup of cream
• a little chopped parsley

Method

1. 1

   Cut eel into pieces and place in a buttered pan with shallots, wine, and broth.

2. 2

   Cover and boil until done.

3. 3

   Prepare sauce with butter, flour, and eel broth, bind with egg yolks and cream, and pour over eels.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 189. The excerpt below is the record exactly as published.

Eels, mariniere Roast leg of mutton String beans with shallots Mashed potatoes Endives salad Dariolets, Duchess Coffee Olive and anchovy salad. Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise. Cut the stones out of one dozen large queen olives, and slice the olives thin. Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and chopped parsley. Eggs, Canada. Cut the tops from four solid even-sized tomatoes, scoop out the insides, season with salt and pepper, break a raw egg in each, put a small piece of butter on top, season with salt and pepper, place on a buttered plate and bake in the oven for about eight or ten minutes. Serve on a china platter with a little tomato sauce around the tomatoes. Sprinkle with chopped parsley. Potatoes, surprise. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mix the insides with two ounces of sweet butter, a little chopped chives, and salt and pepper. Mix lightly with a spoon, and refill the potatoes. Replace the top, and bake in oven again for three minutes. Serve on napkins. Potage Colbert. Wash and dry two heads of chicory salad, slice fine, and fry in a casserole in three ounces of butter. Then add one and one-half ounces of flour, three pints of veal or beef. broth, and one bouquet garni; and boil for an hour. Remove the bouquet, and strain the rest through a fine sieve. Put back in the vessel, season to taste with salt and Cayenne pepper, and when nearly boiling add the yolks of two eggs beaten with one cup of cream. Before serving add one lightly-poached egg to each person. Eels, mariniere. Remove the skin, and cut an eel in pieces three inches long. Put in a buttered pan, add one dozen finely chopped shallots, one glass of white wine, and one cup of fish broth. Cover, and boil until the eels are done. Then place on a platter. Heat one ounce of butter in a casserole, add a spoonful of flour and the broth in which the eels were cooked, and boil for five minutes. Bind with the yolks of two eggs and one-half cup of cream, add a little chopped parsley

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