510. EELS, A LA POULETTE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Stewing the eels

white wine ↝ Wine, white [Wine]

Sauce

some good sauce à la Poulette
a pat of anchovy butter ↝ Fish, anchovy [Fish]

Garnish

crayfish tails tossed in lobster butter
scallops of perch tossed in some green Ravigotte sauce ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]
six large crayfish ↝ Crayfish, cooked [Shellfish]
eight glazed croûtons of fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (2)

Stew the eels in the usual manner with white wine, or merely as directed for a la Tartare case; then drain, trim, and place them in a clean stewpan, with some of their liquor to keep them moist.
Just before dinner, dish the eels up in a group, in the centre of the dish, sauce them with some good sauce à la Poulette mixed with a pat of anchovy butter (and if the eels have been stewed in white wine, half their liquor, reduced to a glaze, should also be added to the sauce); place round them alternate groups of crayfish tails tossed in lobster butter to give them a brighter colour, and some scallops of perch tossed in some green Ravigotte sauce; place in the centre of the eels, just at the top of the group, six large crayfish, eight glazed croûtons of fried bread round the base, and serve.

Original Text

510. EELS, A LA POULETTE.
STEW the eels in the usual manner with white wine, or merely as directed for a la Tartare case; then drain, trim, and place them in a clean stewpan, with some of their liquor to keep them moist. Just before dinner, dish the eels up in a group, in the centre of the dish, sauce them with some good sauce à la Poulette mixed with a pat of anchovy butter (and if the eels have been stewed in white wine, half their liquor, reduced to a glaze, should also be added to the sauce); place round them alternate groups of crayfish tails tossed in lobster butter to give them a brighter colour, and some scallops of perch tossed in some green Ravigotte sauce; place in the centre of the eels, just at the top of the group, six large crayfish, eight glazed croûtons of fried bread round the base, and serve.

Notes

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