503. EELS, STEWED A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (26)
Instructions (21)
  1. Place the skinned, trimmed, and cut eels in a stewpan with sliced carrot, onion, parsley, bay-leaf, thyme, mushrooms, trimmings, pepper-corns, cloves, mace, and salt.
  2. Moisten with half a bottle of port wine.
  3. Cover with a round of buttered paper, replace the lid on the stewpan, and set the eel on the stove-fire to stew.
  4. When they have boiled gently on the corner of the stove for about twenty minutes, they will be done.
  5. Drain and trim the eels, keeping their liquor to make the sauce.
  6. Place the pieces of eel in a clean stewpan.
  7. Put about two ounces of fresh butter into a stewpan on the fire.
  8. As soon as the butter is melted, add two table-spoonfuls of flour.
  9. Stir them both together over the fire with a wooden spoon until the roux becomes slightly coloured.
  10. Throw in a couple of shallots.
  11. Gradually moisten with the liquor in which the eels have been stewed, adding a small ladleful of good stock and a couple of glasses of port wine.
  12. Stir the sauce over the fire until it boils.
  13. As soon as the sauce boils, set them to continue gently throwing up the scum.
  14. Having entirely removed the scum, reduce the sauce, if necessary, to its proper consistency.
  15. Pass the sauce through a tammy into the stewpan containing the pieces of eel.
  16. Just before sending to table, add a few prepared button-mushrooms, a pat of fresh butter, some chopped and blanched parsley, lemon-juice, and a very small quantity of essence of anchovy.
  17. Toss the whole well together over the fire until well mixed.
  18. Dish the eels up in a pyramidal form on their dish.
  19. Pour the sauce over them.
  20. Garnish round with a dozen croutons of fried bread.
  21. Send to table.
Original Text
503. EELS, STEWED A L'ANGLAISE. The eels being skinned, trimmed, and cut into pieces about two inches long, place them in a stewpan, with some sliced carrot, onion, parsley, bay-leaf, and thyme; a handful of mushrooms, trimmings, a few pepper-corns, four cloves, a blade of mace, and a little salt; moisten with half a bottle of port wine, cover with a round of buttered paper, replace the lid on the stewpan, and set the eel on the stove-fire to stew. When they have boiled gently on the corner of the stove for about twenty minutes, they will be done; then drain and trim them, keeping their liquor to make the sauce; place the pieces of eel in a clean stewpan, and then proceed to make a sauce for them in the following manner:—Put about two ounces of fresh butter into a stewpan on the fire, and as soon as it is melted, add two table-spoonfuls of flour; with a wooden spoon stir them both together over the fire, until the roux, or thickening, becomes slightly coloured; then throw in a couple of shallots, and moisten gradually with the liquor in which the eels have been stewed, adding thereto a small ladleful of good stock, and a couple of glasses of port wine. Stir the sauce over the fire till it boils, and as soon as they are done, set them to continue gently throwing up the scum, which having entirely removed, reduce the sauce, if necessary, to its proper consistency; and then pass it through a tammy into the stewpan containing the pieces of eel already mentioned. Just before sending to table, add a few prepared button-mushrooms, a pat of fresh butter, some chopped and blanched parsley, lemon-juice, and a very small quantity of essence of anchovy; toss the whole well together over the fire until well mixed; then dish the eels up in a pyramidal form on their dish, pour the sauce over them, garnish round with a dozen croutons of fried bread, and send to table.
Notes
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