Eel Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

eels ↝ Fish, eel [Fish]
chopped parsley ↝ Parsley, raw [Not included in a food category]
eschallots
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
light forcemeat
puff paste
benshamelle or cullis

Instructions (7)

Skin and clean the eels, cut them into pieces of two inches long.
Pass the eels with chopped parsley and eschallots, a little grated nutmeg, pepper, salt, and lemon juice, for five minutes.
Put a little light forcemeat at the bottom of a deep dish.
Put the eels over it.
Cover with puff paste.
Bake it.
Put into it some benshamelle or cullis.

Original Text

Eel Pie.

Skin and clean the eels, cut them into pieces of two inches long, pass them with chopped parsley and eschallots, a little grated nutmeg, pepper, salt, and lemon juice, for five minutes; then put a little light forcemeat at the bottom of a deep dish, put the eels over it, cover with puff paste, bake it, and put into it some benshamelle or cullis.

Notes

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