Aal à La Danube

Name: Aal à La Danube
Cuisine: Austria
Ingredients: Eel; 2 or 3 glasses of white wine, parsley, salt; 2 or 3 glasses of white wine, parsley, salt; 2 or 3 glasses of white wine, parsley, salt; the yolks of 1 or 2 hard-boiled eggs, a little stock or gravy; 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; 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; 1 tablespoon of vinegar, chopped parsley, butter, mustard, salt, pepper, and a little sugar; 1 tablespoon of vinegar, chopped parsley, butter, mustard, salt, pepper, and a little sugar; 1 tablespoon of vinegar, chopped parsley, butter, mustard, salt, pepper, and a little sugar; 1 tablespoon of vinegar, chopped parsley, butter, mustard, salt, pepper, and a little sugar; 1 tablespoon of vinegar, chopped parsley, butter, mustard, salt, pepper, and a little sugar

Eel à La Danube

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

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

Europe
Austria
Fish course
Pescatarian
Gluten-free

Method

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 sau