Potage d'Anguille à la Hambourgeoise

Ingredients

• Gut 2 pounds of well-cleaned eels
• add 1 tablespoonful salt
• 1/2 cupful vinegar
• 2 onions
• 1 carrot
• 1 teaspoonful sugar
• 1/2 cup milk
• 1/2 tablespoonful butter
• 1/2 cup flour
• the yolks of 2 eggs
• 1 whole egg
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Cut eels into pieces, simmer with water, salt, vinegar, onions, and carrot.

2. 2

   Prepare a paste with milk, butter, flour, and eggs.

3. 3

   Drop portions into boiling soup, add parsley, and serve with pears.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 43. The excerpt below is the record exactly as published.

Potage d'Anguille & la Hambonrgeoise (Hamburger Aal- Suppe). — Gut 2 pounds of well-cleaned eels into 2-inch-sized pieces; put them in a saucepan ; cover with boiling water ; add 1 table- spoonful salt, Vs cupful vinegar, 2 onions, a bouquet, and 1 carrot ; let it simmer 15 minutes. Place a saucepan with 1 cupful fine-cut young carrots over the fire ; cover with boiling water ; add 1 tea- spoonful sugar and a little butter, boil 20 minutes ; then add 1 cap- ful young green peas, cook until tender ; now add 2 quarts white stock, 1 teaspoonf ul fine-chopped chervil, the same of thyme, mar* joram, tarragon, sweet basil, and a little fine-chopped mint; add Vf of the eel broth, y^ cup white vinegar, 2 tablespoonf uls sugar, y, teaspoonfnl pepper, cook 10 minutes, adding, if necessary, a little salt In the meantime peel, cut in Yt, and stew Ys dozen pears in water and sugar till done. Place a saucepan with Ys cup milk over the fire ; as soon as it boils add Ys tablespoonf ul butter and Ys c^P flour, stir until it forms into a paste ; then remove from fire, and when nearly cold add the yolks of 2 eggs, 1 whole egg, a little salt, and nutmeg; stir until smooth; then drop with a teaspoon small portions of it into the boiling soup, cook 5 minutes ; add 1 table- spoonful fine-chopped parsley ; put the eels into the tureen, pour the soup over it ; serve the pears separate or put 3 eel pieces and 2 pear halves in each soup plate. Potage d'Anguille & la Marlniftre.— Cut 2 good-siaed well- cleaned eels into pieces 2 inches in length; place them with Ys SOUPS, Etc 61 bottle Bordeaux wine in a saucepan over the fire; add 1 pint bouillon, 2 onions, 1 carrot, a bouquet, 1 teaspoonful salt, and cook till done ; then take out the eels, remove the meat from the bones, cut it fine and place it in a small saucepan with a little of the broth ; set it in a warm place. Beduce the eel broth by boiling to one half ; then strain it ; return the broth to a clean saucepan ; add B pints white broth ; as soon as it boils melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for a few minutes; add it to the soup. Put to it 12 button mushrooms ; boil 20 minutes ; remove all the fat ; put 12 small white onions, boiled in a little bouillon and Y, teaspoonful sugar

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