Ingredients

  • 3 lbs eel
  • spoons butter
  • 1 onion
  • 1 parsley root
  • black pepper and allspice
  • 2 eggs
  • 3–4 rusks
  • ½ lemon
  • 1 spoon flour
  • (2–3 egg yolks)
  • fish or meat bouillon

Method

Prepare the eel as follows: Slit the skin around the head, pass a needle with string through the eyes, tie the string, and hang up the eel. Turn back the skin from the head with a knife, then, using your hands, pull off the skin entirely. Wash and slice the eel, sprinkle the pieces with salt, and wipe them dry with a napkin. Dip the pieces in egg and crumbs and fry in butter in a skillet.

Fry 1 spoon flour in 1 spoon butter with finely chopped onion and parsley. Dilute with 2 glasses of bouillon and add 3 ground black peppercorns, 3 ground allspice, and ½ lemon, sliced and seeded. Boil the sauce thoroughly, add the fried eel, and bring to a boil once more. Two to three egg yolks may be added to the sauce. Pour the sauce over the eel arranged on a platter.

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