European and American cuisine

Eels à la Tartare — Cut 2 pounds well-cleaned eels into lengths of 3 inches, sprinkle ly^ tablespoonful salt over, and let stand Yt hour. Place a saucepan with 3 pints of water over the fire, add 3 tablespoonfuls vinegar, 1 onion cut into slices, a few slices of carrot, a bouquet, and 6 whole peppers ; when beginning to boil put in the eel pieces, let come to a boil again ; draw the saucepan to side of stove and simmer 5 minutes ; then remove and set aside to cooL Fifteen minutes before serving take the eels from the broth, wipe dry, dip into melted butter, then roll in fresh grated bread crumbs; lay on a broiler and broil over a clear moderate fire till light brown on both sides. Arrange them on an oval-shaped dish, garnish with parsley, and serve with Tartar sauce. Eels Marinière. — Cut 2 pounds well-cleaned fresh eels into 3-inch lengths ; season with 1 tablespoonful seasoning salt ; lay in a covered dish with 1 onion cut into slices, 2 sprigs of parsley, 1 sprig of thyme, and the juice of 1 lemon ; cover and let stand for 1 hour. Thirty minutes before serving wipe dry, and dust each piece of eel lightly with flour, dip into beaten egg, then roll in fresh grated bread or cracker crumbs. Place a frying pan with 1 tablespoonful lard or fat over the fire, add Y^ tablespoonful butter ; as soon as hot put in as many eel pieces as will conveniently go in, and fry to a delicate brown. In the meantime peel 6 medium-sized potatoes, cut each one lengthwise into 6 pieces, wash and wipe dry ; place a kettle with lYi pound fat over the fire ; as soon as hot put in one third of the potato pieces, let fry until brown and done, then remove to blotting or brown paper; fry the remaining potatoes same way. When ready to serve arrange the eels on to a warm dish, and lay the potatoes around them, sprinkle 1 teaspoonful chopped parsley over all, and serve. Eel Farci. — Skin and clean 2 large eels, cat off head and tail, split open the back, remove the bones, and spread the eels flat on the table ; season each with 1 teaspoonful of seasoning salt. Then prepare a fish forcemeat, as follows : Place a saucepan with Yg cap cream over the fire ; when boiling add 2 tablespoonfuls flour, stir until it forms into a smooth paste ; then remove ; add gradually 1 whole egg and 1 yolk, stir until smooth ; when cold mix with y, pound finely pounded pike or bass meat, Ys cupful fine-cut boiled tongue, 2 fine-cut truffles, 1 teaspoonful seasoning salt, 1 ounce butter, Y4 teaspoonful nutmeg ; spread this forcemeat over the eels, roll up and cover with thin slices of larding pork ; inclose each one separately in a clean napkin, tie the napkin on each end and in the center with tape ; lay them on a grating in a fish kettle, cover with Yf bottle Rhine wine and white broth ; add Ys tablespoonful salt, a bouquet, 2 sliced onions, and 12 whole peppers; place the kettle over the fire ; as soon as it boils draw the kettle to side of stove ; let simmer 40 minutes; remove, and let the eels cool in the broth; then take them out, remove the napkin, cut the eels into slices, and lay them in their original form in a baking pan ; strain the broth into a saucepan, place it over the fire, and reduce it to half glaze by boiling ; then add the broth to the eels ; place the pan in the oven, baste often; let the eels heat through and glaze.