509. EELS, A LA TARTARE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (21)

eels ↝ Fish, eel [Fish]
sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
a few peppercorns
salt ↝ Salt, table, iodized [Spices and Herbs]
a gill of vinegar ↝ Vinegar [Mustard and other condiments]
some water ↝ Water, tap [Tap water]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fried parsley ↝ Parsley, raw [Not included in a food category]
Tartare sauce, (No. 96.) ↝ Tartar sauce [Mayonnaise]
the yolks of six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
plenty of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (16)

Cut the eels into three-inch lengths, or truss them whole, in a circular form.
Place them in a stewpan with sliced carrot and onion, parsley, bay-leaf, and thyme, a few peppercorns and salt.
Moisten with a gill of vinegar and some water.
Put them on the fire to boil, and as soon as they are done, set them to cool partially in their liquor.
Drain, trim, and bread-crumb them with egg.
Fry them of a fine colour.
Dish them up with fried parsley.
Send to table with some Tartare sauce, (No. 96.), in a sauce-boat.

Alternative bread-crumbing method

Mix the yolks of six eggs, and three ounces of fresh butter melted over the fire, with pepper, salt, and nutmeg.
Work this preparation over the eels, and afterwards bread-crumb them, causing plenty of bread-crumbs to adhere.
Put the eels on a buttered baking-sheet.
Drop some butter through a spoon with holes in it over them.
Bake about half an hour before dinner.
Place them in the oven to be baked of a fine colour.
Dish them up as in the foregoing case.
Send to table with the Tartare sauce, separately in a sauce-boat.

Original Text

509. EELS, A LA TARTARE.
EITHER cut the eels into three-inch lengths, or truss them whole, in a circular form; place them in a stewpan with sliced carrot and onion, parsley, bay-leaf, and thyme, a few peppercorns and salt; moisten with a gill of vinegar and some water; then put them on the fire to boil, and as soon as they are done, set them to cool partially in their liquor:—after which, drain, trim, and bread-crumb them with egg; fry them of a fine colour, dish them up with fried parsley, and send to table with some Tartare sauce, (No. 96.), in a sauce-boat.
Eels a la Tartare may also be bread-crumbed as follows. Mix the yolks of six eggs, and three ounces of fresh butter melted over the fire, with pepper, salt, and nutmeg; work this preparation over the eels, and afterwards bread-crumb them,—causing plenty of bread-crumbs to adhere; put the eels on a buttered baking-sheet, drop some butter through a spoon with holes in it over them, bake about half an hour before dinner; place them in the oven to be baked of a fine colour, dish them up as in the foregoing case, and send to table with the Tartare sauce, separately in a sauce-boat.

Notes

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