Filleted Eel in Aspic

Ingredients

• a small eel
• a large eel
• finely-chopped fresh herbs
• salt
• pepper
• a piece of muslin
• aspic

Method

1. 1

   Skin the eel, cut off head and tail, slit it up along the back, and remove the backbone.

2. 2

   Clean the eel well.

3. 3

   Cut a small eel lengthways into two strips; with a large eel, cut each of these strips again in two, lengthwise.

4. 4

   Sprinkle each strip with herbs, salt, and pepper, roll up firmly and tie with string.

5. 5

   Boil in aspic for about half an hour.

6. 6

   Press between two boards, remove muslin and string, cut into slices, and serve in aspic or with Remouladen Sauce.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 26. The excerpt below is the record exactly as published.

Filleted Eel in Aspic.) Skin the eel, cut off head and tail, slit it up along the back, and remove the backbone, being careful not to injure the gall, which must be removed unbroken. Then clean the eel well. Cut a small eel lengthways into two strips ; with a large eel, cut each of these strips again in two, lengthwise. Sprinkle each strip with finely-chopped fresh herbs, salt and pepper, roll up firmly and tie round with string. Put each little roll into a piece of muslin

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