Fried Eels with Tartare Sauce

Anguilles frites. Sauce Tartare


Skin and cleanse the eel, and lay it in cold salt and water for about two hours, then cut it into three and a half inch lengths. Dry these pieces well in a cloth; then dip them first into fine flour, and then into whole beaten-up egg, and then into freshly made white breadcrumbs. Put the pieces into boiling oil, or clean boiling mutton fat or lard, and fry from twelve to fifteen minutes according to their thickness, then take up, drain, and dish the eels on a dish-paper or a napkin in a pile, and garnish with crisply fried parsley. Hand round Tartare sauce in a sauceboat.