Anguille farcie de Homard, a la Ericsson Hammond
Select nice large eels; skin and wash well; open from front and
remove bone; put them on a board. For this dish three good-sized
eels are needed for eight to ten people. Beat the eels smoothly;
join one to the other like a large sheet. Put lobster stuffing on
top; take a thin knife and begin to roll from head to tail; put on
a buttered pan with some melted butter, pepper and salt; bake
in a hot oven — covered — from twenty to twenty-five minutes, with
some sherry and stock in the pan. When done, glaze with sauterne
sauce; serve on a hot platter with lobster sauce all around; garnish
with lobster claws and parsley. Delicious fish dish for dinner.
Lobster Stuffing. Two cups well-ground lobster, one cup
fish mousse; mix together. Add four tablespoons sherry, cayenne
pepper, and salt to taste✪ Stuffed Eel with Lobster a la Ericsson Hammond. Color with orange and red coloring the
light shade of lobster.
Stuffed Eel with Shrimps a la Octavious
Anguille farcie de Crevettes, a la Ericsson Hammond
Select nice eels; skin and wash well; open from front and remove
the bone; put them on a board; beat and press out very thin; cut in
fillets about three inches long and two inches wide; stuff with
shrimp mousse [see recipe: Shrimp Mousse]; roll; brush some raw
egg, lengthwise, over it, and then a row of chopped truffles on top;
put in a pan, sprinkle with pepper and salt, add some sherry,
cook in oven — well covered — from eight to ten minutes. Arrange
on a spinach foundation — with a cooked, unpeeled shrimp raised
in between each piece — and shrimp sauce in the centre. Garnish
with unpeeled shrimps all around. Serve as fish entree for dinner
or luncheon.
Steamed Eel with French Fried Potatoes a la Sauterne
Anguille cuite a la vapeur, Pommes frites a la Sauterne
Skin, wash, and clean eel well; put in water; let stand for an
hour, then put on stove — a 4-pound eel in three cups water, with
some bay leaves, whole black peppers, and salt; let simmer slowly
for fifteen to twenty minutes; when done, put in a saucepan a
tablespoon butter, a heaping tablespoon flour, one and a half cups
AMERICAN COOK BOOK
95
of the juice the eel is cooked in; in the meantime, mix a half cup
of cream with yolks of two eggs; add this to the sauce with squeeze
of an onion and two tablespoons sauterne; shake pan until sauce is
thickened; then dish eel up on a hot platter, pouring the sauce all
over. Serve with French fried potatoes. A delicious fish dish
for lunch or dinner.
Mousse of Eel ( Mousse d’ Anguille) a la Ericsson Hammond
One and a half pounds eel, cream and milk to make it the right
consistence, whites of two eggs not beaten, pepper and salt✪ Mousse of Eel (Mousse d’ Anguille) a la Ericsson Hammond.
Page 138 · 2 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Anguille farcie de Homard, a la Ericsson Hammond
Select nice large eels; skin and wash well; open from front and remove bone; put them on a board. For this dish three good-sized eels are needed for eight to ten people. Beat the eels smoothly; join one to the other like a large sheet. Put lobster stuffing on top; take a thin knife and begin to roll from head to tail; put on a buttered pan with some melted butter, pepper and salt; bake in a hot oven — covered — from twenty to twenty-five minutes, with some sherry and stock in the pan. When done, glaze with sauterne sauce; serve on a hot platter with lobster sauce all around; garnish with lobster claws and parsley. Delicious fish dish for dinner.
Lobster Stuffing. Two cups well-ground lobster, one cup fish mousse; mix together. Add four tablespoons sherry, cayenne pepper, and salt to taste. Color with orange and red coloring the light shade of lobster.
Stuffed Eel with Shrimps a la Octavious
Anguille farcie de Crevettes, a la Ericsson Hammond
Select nice eels; skin and wash well; open from front and remove the bone; put them on a board; beat and press out very thin; cut in fillets about three inches long and two inches wide; stuff with shrimp mousse [see recipe: Shrimp Mousse]; roll; brush some raw egg, lengthwise, over it, and then a row of chopped truffles on top; put in a pan, sprinkle with pepper and salt, add some sherry, cook in oven — well covered — from eight to ten minutes. Arrange on a spinach foundation — with a cooked, unpeeled shrimp raised in between each piece — and shrimp sauce in the centre. Garnish with unpeeled shrimps all around. Serve as fish entree for dinner or luncheon.
Steamed Eel with French Fried Potatoes a la Sauterne
Anguille cuite a la vapeur, Pommes frites a la Sauterne
Skin, wash, and clean eel well; put in water; let stand for an hour, then put on stove — a 4-pound eel in three cups water, with some bay leaves, whole black peppers, and salt; let simmer slowly for fifteen to twenty minutes; when done, put in a saucepan a tablespoon butter, a heaping tablespoon flour, one and a half cups
of the juice the eel is cooked in; in the meantime, mix a half cup of cream with yolks of two eggs; add this to the sauce with squeeze of an onion and two tablespoons sauterne; shake pan until sauce is thickened; then dish eel up on a hot platter, pouring the sauce all over. Serve with French fried potatoes. A delicious fish dish for lunch or dinner.
Mousse of Eel ( Mousse d’ Anguille) a la Ericsson Hammond
One and a half pounds eel, cream and milk to make it the right consistence, whites of two eggs not beaten, pepper and salt.
Records on this page
Stuffed Eel with Lobster a la Ericsson HammondMousse of Eel (Mousse d’ Anguille) a la Ericsson Hammond