Potage d'Anguille à la Marinère

Ingredients

• Cut 2 good-sized well-cleaned eels
• 1 bottle Bordeaux wine
• 1 pint bouillon
• 2 onions
• 1 carrot
• 1 teaspoonful salt
• 12 button mushrooms
• 12 small white onions
• 1 teaspoonful sugar

Method

1. 1

   Cook eels with wine, bouillon, onions, and carrot.

2. 2

   Remove eels, reduce broth, strain, and add to clean saucepan.

3. 3

   Add butter, flour, mushrooms, and onions.

4. 4

   Serve with eel meat and fish balls.

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.

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.