Stuffed Eel with Lobster a la Ericsson Hammond

Ingredients

• three good-sized eels
• two cups well-ground lobster
• one cup fish mousse
• four tablespoons sherry
• cayenne pepper
• salt to taste

Method

1. 1

   Skin and wash eels, open from front and remove bone.

2. 2

   Join eels together, put lobster stuffing on top, roll from head to tail.

3. 3

   Place in a buttered pan with melted butter, pepper, salt, sherry, and stock.

4. 4

   Bake covered for 20-25 minutes.

5. 5

   Glaze with sauterne sauce and serve with lobster sauce around.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 137. The excerpt below is the record exactly as published.

Stuffed Eel with Lobster a la Ericsson Hammond Anguille farcie de Homard, a la Ericsson Hammond Select nice large eels; skin and wash well; open from front and remove bone; put them on a board. For this dish three good-sized eels are needed for eight to ten people. Beat the eels smoothly; join one to the other like a large sheet. Put lobster stuffing on top; take a thin knife and begin to roll from head to tail; put on a buttered pan with some melted butter, pepper and salt; bake in a hot oven — covered — from twenty to twenty-five minutes, with some sherry and stock in the pan. When done, glaze with sauterne sauce; serve on a hot platter with lobster sauce all around; garnish with lobster claws and parsley. Delicious fish dish for dinner. Lobster Stuffing. Two cups well-ground lobster, one cup fish mousse; mix together. Add four tablespoons sherry, cayenne pepper, and salt to taste

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