Fried Eels

Ingredients

• an eel of about a pound
• two ounces of butter
• an egg
• bread-crumbs
• fried parsley for garnish

Method

1. 1

   Clean and cut eel into three-inch pieces.

2. 2

   Simmer in fish broth, then drain and dry.

3. 3

   Egg and breadcrumb the pieces, fry in hot fat until golden brown, and serve garnished with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 55. The excerpt below is the record exactly as published.

two ounces of butter in an omelette-pan, put the mixture into it, and keep it over a low fire till the under part is sufficiently set to allow omelette to be doubled over. Do this macaroons. Carefully, passing a palette-knife under it. Turn the omelette out upon a buttered fireproof china or oval metal gratin-dish, and set it in the oven. As soon as nicely coloured, draw out the dish, and smother the omelette with powdered sugar, put it back for a few seconds to glaze the sugar, and then serve forthwith. Take a sheep’s kidney, cut it open, skin, and blanch it, then cool and mince it very finely. Melt half an ounce of butter in a small ^«z//f-pan, put in a teaspoonful of finely minced onion, fry over a low fire till the onion pieces are soft, then add the minced kidney with one fillet of anchovy and half an ounce of glaze ; moisten with a table- spoonful of gravy, continue to cook slowl)', seasoning the whole with salt, Nepaul pepper, and powdered sweet herbs. When the kidney is tender, empty the contents of the pan into a mortar and pound them to a paste. While the kidney is cooking make a gill of savoury custard in the manner described in Menu vi. Now, having four nicely fried slices of bread made very hot in the oven, lay over them the kidney paste, cover with the custard, and serve as hot as possible. MENU XXVII. {A bstinence — Spruig.) Potage a la bonne femme. Filets d’anguilles k la tartare. Saumon au riz ^ la Cingalese. Asperges au beurre. (Eufs k la neige moulds. “Toasted cbeese.’’ Fry four ounces of minced onions in a stewpan with two ounces of fresh butter over a low fire, without colouring the onion, for five minutes ; next add four ounces of well-picked sorrel -leaves, , soup an ounce of chervil, and about two ounces (,,/ai^re). of lettuce-leaves, all shredded, with a salt- spoonful of salt and one of castor sugar. Stir over the fire for five minutes more, and then mix in an ounce of flour ; cook this with the vegetables another five minutes, after which moisten by degrees with three gills of milk and three of water (warm), bring slowly to the boil, and simmer for thirty-five minutes. Break an egg into a small bowl (both white and yolk), beat it well, adding an ounce of butter. Take the soup off the fire, put a gill of it into the bowl with the egg, mix and melt the butter. Put four nice slices of French roll which have been dried in the oven at the bottom of the soup tureen, pour in the soup, stir into it the liaison from the bowl, and serve. Mind that the egg is thoroughly beaten, or flakes of the white will set when the soup is added to it and 133 124 FIFTY DINNERS. spoil the appearance of the whole. For bonne femme an gras moisten with broth instead of milk and water. Skin and clean an eel of about a pound in weight, cut it into pieces three inches long, put these into a stewpan, cover with fish broth, and simmer Fried eels £qj. £yyenty minutes. Let the pieces of eel sauce. get cold in the broth, then dram them. Wipe them dry, egg and bread-crumb

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