507. EELS, A LA DAUPHINOISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for filling
Instructions (13)
  1. Bone two large eels.
  2. Fill them with force-meat of whitings mixed with some simmered fine-herbs.
  3. Sew the eels up with a large worsted needle and some coarse thread.
  4. Truss them in a circular form.
  5. Place them in an oval stewpan with some mirepoix (No. 236.).
  6. Set them to stew on the fire, or in the oven, basting them frequently with their own liquor.
  7. Take care that they are not allowed to boil fast, as that would cause them to break, and otherwise disfigure them.
  8. When the eels are done, glaze and dish them up, one resting on the other in the dish.
  9. In the centre of one, place a group of quenelles of whiting mixed with some chopped truffles.
  10. In the centre of the other, place another group of quenelles of whitings coloured with lobster coral.
  11. Sauce them with some Périgueux sauce (No. 23.), in which has been mixed half the carapee the eels have been stewed in.
  12. Finish with a pat of anchovy butter and lemon-juice.
  13. Garnish round with large crayfish, placing a group of half-a-dozen of the finest of these in the centre of the dish.
Original Text
507. EELS, A LA DAUPHINOISE. Bone two large eels, fill them with force-meat of whitings mixed with some simmered fine-herbs; then sew the eels up with a large worsted needle and some coarse thread; truss them in a circular form, place them in an oval stewpan with some mirepoix (No. 236.), and set them to stew on the fire, or in the oven, basting them frequently with their own liquor, and taking care that they are not allowed to boil fast, as that would cause them to break, and otherwise disfigure them. When the eels are done, glaze and dish them up, one resting on the other in the dish; in the centre of one, place a group of quenelles of whiting mixed with some chopped truffles, and in the centre of the other, place another group of quenelles of whitings coloured with lobster coral; sauce them with some Périgueux sauce (No. 23.), in which has been mixed half the carapee the eels have been stewed in, and finish with a pat of anchovy butter and lemon-juice. Garnish round with large crayfish, placing a group of half-a-dozen of the finest of these in the centre of the dish.
Notes
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