506. MATELOTTE OF EELS, A LA GENOISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
stewing
glaze
sauce
garnish
Instructions (7)
  1. Either cut the eels into three or four inch lengths, or truss them in an oval or round shape;
  2. prepare them in stewing with the usual vegetables, &c.;
  3. moisten with claret or burgundy wine, and set the eels on the fire to stew.
  4. When done, drain, trim, and glaze them with some lobster coral in the glaze;
  5. pile the eels up in a pyramidal group on a dish,
  6. sauce with some good Génoise sauce (No. 50.), made with the liquor in which the eels have been stewed;
  7. garnish round with alternate groups of button-mushrooms, small quenelles of carp, and crayfish tails, and send to table.
Original Text
506. MATELOTTE OF EELS, A LA GENOISE. EITHER cut the eels into three or four inch lengths, or truss them in an oval or round shape; prepare them in stewing with the usual vegetables, &c.; moisten with claret or burgundy wine, and set the eels on the fire to stew. When done, drain, trim, and glaze them with some lobster coral in the glaze; pile the eels up in a pyramidal group on a dish, sauce with some good Génoise sauce (No. 50.), made with the liquor in which the eels have been stewed; garnish round with alternate groups of button-mushrooms, small quenelles of carp, and crayfish tails, and send to table.
Notes
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