1247. EEL-PIE, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Bone two good-sized Thames eels.
  2. Spread them out on a dish.
  3. Sprinkle them over with a little pepper and salt.
  4. Make some quenelle force-meat with either perch, tench, or carp.
  5. Mix some chopped mushrooms, parsley, and one shallot.
  6. Spread a thin layer of the force-meat mixture inside each eel.
  7. Roll them up.
  8. Cut the eel into four-inch lengths.
  9. Place them on a dish until wanted.
  10. Line a plain mould with [ingredients].
Original Text
1247. EEL-PIE, A L'ANGLAISE. Bone two good-sized Thames eels, spread them out on a dish, and sprinkle them over with a little pepper and salt. Make some quenelle force-meat with either perch, tench, or carp: and after having mixed some chopped mushrooms, parsley, one shallot, spread a thin layer of it inside each eel, roll them up; cut the eel into four-inch lengths, and place them on a dish until wanted. Next, line a plain mould with
Notes
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