If you should have no " turned " sauce, make a little
wdiite stock ; moisten with either water or broth, to which
add a bunch of parsley, and green onions, pepper, salt, a
Small white onion, a few mushrooms, and a little sflaze.
When the mixture has been boiling for half an hour (this is
none too long if the flour is to be Avell done), take out the
parsley and onions, skim the sauce, mix a little chopped
parsley and the juice of a lemon with the thickening, and
serve up hot.
94. £el en Canap^.
Cut an eel into pieces about two or three inches long, and
take out the backbone for use. Make a farce with some of
the meat cut into small dice, with mushrooms and carp-roes
(if any), a little butter, chopped parsley, shallots, pepper, and
salt. Make likewise a fine forcemeat Avith some of the flesh
and bread-crumbs soaked in cream, parsley and nuishrooms
chopped fine, pepper, and salt, mixed with the yolks of two
FISH. 181
or three eofsrs. Cut bread-crumb and the backbone into
pieces of equal length and about two inches wide ; lay some
of the fine forcemeat upon the pieces of bread, and on
these place the pieces of backbone covered with the other
farce ; then some of the fine farce again, laid smoothly over
with a knife dipped in egg; now strew with crumbs and
small bits of butter ; bake in a moderate oven or under a
braising-pan cover, and serve with any sauce you may
like best.
95. Eel Pudding.
Skin and cleanse three good-sized eels, which cut into
j^ieces about two inches in length ; put a good-sized bunch of
parsley, thyme, and three bay-leaves, all tied together, into
a stew-pan, Avith an onion (into which you have stuck four
cloves), a glass of port wine, and a pint of broth ; lay in
the pieces of eels, and set them upon the fire to simmer
for ten minutes ; take them out, laying them upon a cloth to
drain ; skim off all the fat from the stock the eels were
cooked in, to which add rather more than half a pint of
brown sauce ; let the whole boil until reduced to three parts
of a pint, when dress the pieces of eels up in a pie-dish, strain
the sauce over a sieve, and let stand till cold. Place over
the fish a thick layer of mashed potatoes✪ Eel Pudding ; put the dish
back in a slow oven and bake for about an hour. Cover
the pie with a sheet of notepaper, so that it may not brown
before being thoroughly cooked through.
182 TEE THOROUGH GOOD COOK.
96. Conger Eel.
Wash the fish in several waters, and dry it in a cloth ;
cut it into slices, rather thick, and sprinkle them with salt ;
broil them over a slow fire, and serve them with a Tartar
sauce, or wdth black butter, as you do with skate ; also,
with white caper sauce or sliced gherkins.
97, Oyster Loaves.
Cut off the top of some small French rolls, take out
the crumb, and fry them brown and crisp with clarified
butter ; then fry some bread-crumbs, stew the requisite
quantity of oysters, bearded and cut into two, in their own
liquor, with a little white wine, some gravy, and seasoned
with grated lemon-peel, pounded mace, pepper, and salt ;
add a bit of butter ; fill the rolls with the oysters, and serve
them with the fried bread-crumbs in the dish.
98. Fried Oysters.
Page 108 · 1 recipe record on this page
Presented as published in 1895. 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
If you should have no "turned" sauce, make a little white stock ; moisten with either water or broth, to which add a bunch of parsley, and green onions, pepper, salt, a small white onion, a few mushrooms, and a little glaze. When the mixture has been boiling for half an hour (this is none too long if the flour is to be Avell done), take out the parsley and onions, skim the sauce, mix a little chopped parsley and the juice of a lemon with the thickening, and serve up hot.
94. Eel en Canapé.
Cut an eel into pieces about two or three inches long, and take out the backbone for use. Make a farce with some of the meat cut into small dice, with mushrooms and carp-roes (if any), a little butter, chopped parsley, shallots, pepper, and salt. Make likewise a fine forcemeat Avith some of the flesh and bread-crumbs soaked in cream, parsley and mushrooms chopped fine, pepper, and salt, mixed with the yolks of two
or three eggs. Cut bread-crumb and the backbone into pieces of equal length and about two inches wide ; lay some of the fine forcemeat upon the pieces of bread, and on these place the pieces of backbone covered with the other farce ; then some of the fine farce again, laid smoothly over with a knife dipped in egg; now strew with crumbs and small bits of butter ; bake in a moderate oven or under a braising-pan cover, and serve with any sauce you may like best.
95. Eel Pudding.
Skin and cleanse three good-sized eels, which cut into pieces about two inches in length ; put a good-sized bunch of parsley, thyme, and three bay-leaves, all tied together, into a stew-pan, Avith an onion (into which you have stuck four cloves), a glass of port wine, and a pint of broth ; lay in the pieces of eels, and set them upon the fire to simmer for ten minutes ; take them out, laying them upon a cloth to drain ; skim off all the fat from the stock the eels were cooked in, to which add rather more than half a pint of brown sauce ; let the whole boil until reduced to three parts of a pint, when dress the pieces of eels up in a pie-dish, strain the sauce over a sieve, and let stand till cold. Place over the fish a thick layer of mashed potatoes ; put the dish back in a slow oven and bake for about an hour. Cover the pie with a sheet of notepaper, so that it may not brown before being thoroughly cooked through.
96. Conger Eel.
Wash the fish in several waters, and dry it in a cloth ; cut it into slices, rather thick, and sprinkle them with salt ; broil them over a slow fire, and serve them with a Tartar sauce, or with black butter, as you do with skate ; also, with white caper sauce or sliced gherkins.
97, Oyster Loaves.
Cut off the top of some small French rolls, take out the crumb, and fry them brown and crisp with clarified butter ; then fry some bread-crumbs, stew the requisite quantity of oysters, bearded and cut into two, in their own liquor, with a little white wine, some gravy, and seasoned with grated lemon-peel, pounded mace, pepper, and salt ; add a bit of butter ; fill the rolls with the oysters, and serve them with the fried bread-crumbs in the dish.
98. Fried Oysters.
Records on this page
Eel Pudding