To farce Eels with White Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

for the farce

flesh [of eel] ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
half the quantity of crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
beaten pepper ↝ Spices, pepper, black [Spices and Herbs]
an anchovy
a good deal of garlick chopped fine ↝ Garlic, raw [Vegetables and Vegetable Products]
a few truffles boiled tender in a very little water, chop them fine
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fine crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for the white sauce

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

for garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (17)

Skin and clean your eel well.
Pick off all the flesh clean from the bone, leaving the bone whole to the head.
Cut the eel flesh small and beat it in a mortar.
Add half the quantity of crumbs of bread to the mortar.
Season with nutmeg, beaten pepper, an anchovy, a good deal of finely chopped garlic, a few truffles (boiled tender in a very little water and finely chopped, with their liquor), and a few mushrooms.
Beat all together well.
Mix in a little cream.
Take the mixture out and mix it well together with your hand.
Lay the farce around the bone in the shape of the eel.
Lay it on a buttered pan.
Dredge it well with fine crumbs of bread.
Bake it.
When done, lay it carefully in your dish.
Prepare the white sauce: take half a pint of cream and a quarter of a pound of fresh butter.
Fix the sauce one way until it is thick.
Pour the sauce over your eels.
Garnish with lemon.

Original Text

To farce Eels with White Sauce.
SKIN and clean your eel well, pick off all the flesh clean from the bone, which you must leave whole to the head. Take the flesh, cut it small and beat it in a mortar; then take half the quantity of crumbs of bread, beat it with fish, season it with nutmeg and beaten pepper an anchovy, a good deal of garlick chopped fine, a few truffles boiled tender in a very little water, chop them fine, put them into the mortar with the liquor and a few mushrooms; beat it well together, mix in a little cream, then take it out and mix it well together with your hand, lay it round the bone in the shape of the eel, lay it on a buttered pan, dredge it well with fine crumbs of bread and bake it. When it is done, lay it carefully in your dish, have ready half a pint of cream, a quarter of a pound of fresh butter, fix it one way till it is thick, pour it over your eels, and garnish with lemon.

Notes

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