508. EELS, A LA VENITIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Cut the eels into pieces four inches long.
  2. Stew them in some mire-poix of French white wine.
  3. When done, drain, trim, and glaze them with some lobster coral-coloured glaze.
  4. Dish them up in two parallel conical groups.
  5. Pour round them some Venetian sauce, (No. 26.), which has been finished with the addition of half the mire-poix in which the eels have been stewed, a pat of anchovy butter, and the juice of half a lemon.
  6. Pass through a tammy into a stewpan containing a pottle of prepared button-mushrooms.
  7. Some blanched chopped parsley must be added the last thing.
  8. Garnish round with groups of muscles fried in batter, and serve.
Original Text
508. EELS, A LA VENITIENNE. Cut the eels into pieces four inches long, stew them in some mire-poix of French white wine; when done, drain, trim, and glaze them with some lobster coral-coloured glaze, and dish them up in two parallel conical groups; pour round them some Venetian sauce, (No. 26.), which has been finished with the addition of half the mire-poix in which the eels have been stewed, a pat of anchovy butter, and the juice of half a lemon; pass through a tammy into a stewpan containing a pottle of prepared button-mushrooms; some blanched chopped parsley must be added the last thing. Garnish round with groups of muscles fried in batter, and serve.
Notes
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