Fricassee of Eels

Ingredients

• Skin three or four large eels
• a green onion or two
• a bit of fresh butter
• half a pint of white wine
• the same quantity of stock
• the yolks of four or five eggs
• a little grated nutmeg
• some chopped parsley
• squeeze in the juice of a lemon

Method

1. 1

   Skin and notch the eels, cut into pieces, and crimp in spring water.

2. 2

   Dry and put in a pan with butter, green onion, and parsley.

3. 3

   Shake for a few minutes, add wine, stock, pepper, salt, and mace; stew for half an hour.

4. 4

   Add yolks, nutmeg, and parsley, stir, simmer, and serve hot with lemon garnish.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 105. The excerpt below is the record exactly as published.

Fricassee of Eels. Skin three or four large eels, and notch them from end to end. Cut each of them into four or live pieces, and lay them for half an hour to crimp in spring water ; dry them in a cloth and put them in a pan, Avith a bit of fresh butter, a green onion or two, and a little chopped parsley. Set the pan on the fire, and shake them about for a few minutes ; put in half a pint of white wine, and the same quantity of stock, with pepper, salt, and a blade of mace ; stew all together about half an hour ; then add the yolks of four or five eggs ; beat smooth a little grated nutmeg and some chopped parsley. Stir all well together, and let it simmer for a few minutes ; then squeeze in the juice of a lemon

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