Aal à La Danube

Eel à La Danube

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Eel
  • 2 or 3 glasses of white wine, parsley, salt

For the sauce

  • the yolks of 1 or 2 hard-boiled eggs, a little stock or gravy
  • 1 tablespoon of vinegar, chopped parsley, butter, mustard, salt, pepper, and a little sugar


Cut the eel in pieces of about 2 inches in length, put them in an earthenware vessel, sprinkle freely with salt, and let them stand in a cold place for 3 or 4 hours. Now lay them in a saucepan, closely packed, moisten with the white wine, sprinkle with parsley, cover the saucepan and simmer till the pieces of eel are quite tender.

For the sauce, melt the butter in a saucepan, add the finely chopped yolk of egg, stir well and add the other ingredients. Serve in a sauceboat. Garnish with slices of lemon.