Method.—Wash, skin, dry, and cut the eels into pieces 2½ inches long. Melt the butter in a stewpan, put in the eels and fry until brown, then add the stock (which must be highly seasoned) and sherry, and simmer gently for about 15 minutes. Drain well, and when cool brush over with egg, roll in breadcrumbs, and fry until nicely browned in hot fat. Garnish with fried parsley, and serve with a tureen of tartar sauce.
Time.—From 1 to 1¼ hours. Average Cost, 2s. to 2s. 6d., exclusive of the sauce. Sufficient for 4 or 5 persons. Seasonable all the year, but best from June to March.
472.—EEL, FRIED, RÉMOULADE SAUCE. (Fr.—Fritote d'Anguille à la Rémoulade.)
Ingredients.—1 good-sized eel, yolks of 3 eggs, 1 tablespoonful oiled butter, breadcrumbs, a few sprigs of parsley, ½ a teaspoonful of sweet herbs, pepper and salt, fat for frying, ½ a lemon, Rémoulade sauce (No. 271)
Method.—Wash, skin and clean the eel, cut off the tail and head, split it open, and take out the bone. Cut into neat pieces about 1½ inches long, dry well on a cloth, and dip these in a little flour previously mixed with sufficient salt and pepper to season. Beat the yolks of 3 eggs, add the oiled butter, sweet herbs, and finely-chopped parsley. Coat the pieces well in this, then roll in breadcrumbs. Fry them in hot fat to a golden colour, drain well, dish up on a hot dish covered with a folded napkin. Garnish with slices of lemon and fried parsley and serve with a boat of Rémoulade sauce.
Fried eels are more palatable if served with an acid sauce. Lemon-juice squeezed over the fish just before serving will greatly improve the flavour.
Time.—To fry, 7 or 8 minutes. Average Cost, 1s. 9d. to 2s. 3d., exclusive of the sauce. Sufficient for 3 or 4 persons. Seasonable all the year, but best from June to March.
473.—EELS STEWED. (Fr.—Anguilles à l'Anglaise.)
Ingredients.—2 lb. of eels, 2 ozs. of butter, 1 medium-sized onion, 1 dessertspoonful of chopped parsley, salt and pepper.
Method.—Skin and clean the eels, cut them into pieces about 2 inches long, and place them in a jar. Add the butter, the onion cut into slices, parsley, salt and pepper, cover closely, and place the jar in a saucepan of cold water, which must be brought slowly to the boil. Cook until the eels are tender; this will take about 1½ hours from the time the water boils. When done, place on a hot dish, and strain the gravy over.
Time.—From 2 to 2½ hours. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 5 or 6 persons. Seasonable from June to March, but obtainable all the year.
