Entrée of Eels

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)

For cooking the eels

good-sized eels ↝ Fish, eel [Fish]
sweet herbs
eshallots ↝ Shallots, raw [Vegetables and Vegetable Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
liquor
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For serving

anchovie sauce

Instructions (4)

Take good-sized eels, bone and cut them in pieces of three inches long.
Pass them over a slow fire in a small quantity of sweet herbs and eshallots, fresh butter, pepper, salt, and lemon juice.
When three parts done put all on a dish, dip each piece in the liquor, breadcrumb, and broil them over a clear fire.
Serve them up with anchovie sauce in a boat.

Original Text

Entrée of Eels.

Take good-sized eels, bone and cut them in pieces of three inches long; pass them over a slow fire in a small quantity of sweet herbs and eshallots, fresh butter, pepper, salt, and lemon juice. When three parts done put all on a dish, dip each piece in the liquor, breadcrumb, and broil them over a clear fire. Serve them up with anchovie sauce in a boat.

Notes

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