Richmond Eel Pie (England)

Ingredients

• 2 large eels
• i ounce of butter
• 2 tablespoonfuls of chopped mushrooms
• a tablespoonfiil of chopped parsley
• a minced onion
• a bayleaf
• salt
• pepper
• i glass of sherry
• a cup of consomme

Method

1. 1

   Skin, clean, and cut eels, cook with butter, mushrooms, parsley, onion, bay leaf, salt, pepper, lemon rind, and sherry until tender.

2. 2

   Strain sauce, thicken with flour and butter, line a deep dish with pastry, arrange eels, pour sauce over, and top with sliced hard-boiled eggs.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.

RICHMOND EEL PIE. (England.) Skin, clean, and cut up 2 large eels, wash and dry them and cook with i ounce of butter, 2 table- spoonfuls of chopped mushrooms, a tablespoonfiil of chopped parsley, i minced onion, a bayleaf, salt, pepper, rind of a lemon, i glass of sherry, and a cup of consomme

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