511. EELS, A L'INDIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
for rice croquettes
Instructions (3)
  1. Stew the eels as directed in the foregoing cases, dish them up in the form of a circle, garnish the centre with plain boiled rice, sauce the eels with a good curry (No. 74.), and garnish round with some rice croquettes to be made as follows:
  2. To four grape-spoonfuls of boiled rice, add one of good Allemande sauce, some nutmeg, and a little grated Parmesan cheese; stir the whole on the fire till it has boiled two or three minutes, and set it on a plate to cool; then mould the croquettes in the form of corks, pears, or round balls, bread-crumb them with egg in the usual way, fry them of a fine colour, and use them as directed.
  3. Eels stewed and glazed according to the different modes above described, as well as when bread-crumbed and fried, or baked, may also be sent to table with the following sauces:—Bourguignotte, Tomata, Italian, (white or brown), Cardinal, Matelotte, Normande, Ravigotte, Provençale, Poivrade, Piquante, Aurore, or Crayfish sauce.
Original Text
511. EELS, A L'INDIENNE. STEW the eels as directed in the foregoing cases, dish them up in the form of a circle, garnish the centre with plain boiled rice, sauce the eels with a good curry (No. 74.), and garnish round with some rice croquettes to be made as follows:— To four grape-spoonfuls of boiled rice, add one of good Allemande sauce, some nutmeg, and a little grated Parmesan cheese; stir the whole on the fire till it has boiled two or three minutes, and set it on a plate to cool; then mould the croquettes in the form of corks, pears, or round balls, bread-crumb them with egg in the usual way, fry them of a fine colour, and use them as directed. Eels stewed and glazed according to the different modes above de-scribed, as well as when bread-crumbed and fried, or baked, may also be sent to table with the following sauces:—Bourguignotte, Tomata, Italian, (white or brown), Cardinal, Matelotte, Normande, Ravigotte, Provençale, Poivrade, Piquante, Aurore, or Crayfish sauce.
Notes
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