Pickled eel no. 2

(Recipe #16, page 129)

Prepare the eel as described above. Place an earthenware or enameled pot on the stove with water and enough vinegar to make the water distinctly sour; add shallots or onions, a lot of white peppercorns, a few bay leaves, and lemon peel, along with the necessary salt; boil for ¼ hour. Add the pieces of salted and rinsed eel, cook them until done, and place them on a platter to cool.

Then place them in the pot set aside for them, pour enough cold broth over them to cover them completely, tie a cloth over the top, and keep in a cool place.

Translated by David Green.

Pickled eel no. 1

(Recipe #15, page 129)

Skin the eel, soak it in water for a couple of hours, salt it for an hour, and cut it in pieces. Dry them with a cloth and fry them in a clean pan with good quality olive oil; lay them out to cool on blotting paper. To the oil left in the pan add shallots, peppercorns, whole mace, a few bay leaves, seeded lemon slices; boil for ¼ hour with enough vinegar and water to cover the eel. Let the broth cool and pour it over the eel in a stoneware pot kept in a cool place until needed.

The eel can be served by itself, or the pieces can be part of a mixed dish garnished with quartered fresh hardboiled eggs, small pickles, pickled pearl onions, and beets, sprinkled with capers.

Translated by David Green.

Stuffed eel

(Recipe #14, page 129)

Prepare the eel as directed in no. 1, salt it, and remove the backbone. Rather than cutting it into small pieces, fill the body with the forcemeat described in no. 12, tie it firmly with twine so that none of the stuffing falls out, sprinkle it with zwieback crumbs, and fry it golden brown in butter.

Translated by David Green.

Eel in sauce with a puffed pastry border

(Recipe #13, pages 128 – 129)

Cut up the eel, salt it, and rinse it again. For 4 pounds of eel, take 1 tablespoon of flour, stir it over heat with 2 ounces of melted butter to make a roux, add good meat stock, lemon slices without peel or seeds, 1 bay leaf, and Madeira or white wine.

Cook the eel until done and place it on a warmed platter. Immediately add morels, capers, or mushrooms to the sauce, stir in egg yolks, and pour the sauce over the eel. Decorate the edge of the platter with a border of puff pastry.

Translated by David Green.

Rolled eel

(Recipe #12, page 128)

Clean and gut the eel as described in no. 1. Next remove the bones, spread the body of the eel, and sprinkle it with salt. If the eels are small, sew two together so that the roll will not be cramped.

Make a stuffing of 4–5 hardboiled eggs, parsley, shallots, thyme, and marjoram (all chopped), nutmeg, and salt. If available, add a few small chopped fish. Mix the stuffing well and spread it over the interior of the eel, roll it up firmly, and carefully tie it together with twine. Continue reading

Fried eel

(Recipe #11, page 128)

Skin the eel, cut it into appropriate size pieces, and wash it well. Rub salt into the flesh, wrap it in sage leaves, and fry it quickly in butter in an open pan, with or without additional sage leaves. Serve piping hot surrounded with lemon wedges. Eel, like oysters, should be sprinkled generously with lemon juice when eaten.

Translated by David Green.

Stewed eel

(Recipe #9, page 128)

Boil 2 chopped calves’ feet for 1 to 2 hours, pour the broth through a sieve, and pour it back immediately into the upended pot; rinse pieces of eel and place them in the broth. If bouillon is available, add a couple of cups, along with 2 tablespoons of vinegar, a little mace, 2–3 sliced small onions, and a few seeded lemon slices. Cover the pot and let the contents stew slowly until done. Taste the broth to see whether it needs more salt or vinegar, place the pieces in a dish and pour the slightly cooled broth over them.

Translated by David Green.

Fricassee of eel, Bremen style

(Recipe #8, pages 127 – 128)

Clean the eel as described above, cut it in pieces, salt it, let it stand for an hour, and rinse it before continuing. Bring it to a boil in a strong, slightly salted bouillon that almost covers it, along with a few chopped mushrooms, and cook the eel until done.

Then roll oblong dumplings of fish forcemeat and boil them for 5 minutes at most in the ragout. Take fresh egg yolks in proportion to the eel, some flour, and knob of fresh butter, a few drops of lemon juice, and a bit of mace, knead the mixture together, and slowly let it dissolve in the boiling broth to form a smooth sauce. Continue reading

Cold eel with sauce

(Recipe #7, page 127)

Cook the eel as in no. 6, but use half vinegar and half water and keep the eel in this broth until it is needed. It is best, however, not to leave the eel in the broth as it cools but to remove it and put it back when the broth is cool. It will stay fresh for 8 days. Garnish the serving dish nicely with thin slices of pickle, hard-boiled eggs, beets, lemon slices, capers, and parsley and serve with a remoulade sauce (see section XVII) or with mustard, vinegar, and oil.

Translated by David Green.