Entree Of Eels

Take good-sized eels, bone and cut them in pieces of three inches long; pass them over a slow fire in a small quantity of sweet herbs and eschal-lots, fresh butter, pepper, salt, and lemon juice. When three parts done put all on a dish, dip each piece in the liquor, breadcrumb, and broil them over a clear fire. Serve them up with anchovie sauce in a boat.

Entree Of Eels (Another Way)

Take two large eels, bone and lay them flat, put upon each some light forcemeat well seasoned, roll them up separately, bind them round with tape, put them into a stew pan with a gill Madeira wine, one clove, garlick, half a bay leaf, four peeled eschallots, a little thyme, and a pint veal broth. Let them stew till done, then strain the liquor, skim it free from fat, season to the palate, thicken with flour and water, reduce it to half a pint; put the eels into a deep dish, glaize the tops, and serve them up with the sauce under, and sippets fried bread round the dish,

Entree Of Soles (En Metelote)

Let good-sized soles be cleaned and filletted; roll them up, put them into a stew pair, add a little fresh butter, lemon juice, pepper, and salt, and simmer them over a slow fire till done. Serve them up with a sauce over, made of button onions, mushrooms, egg balls, pickle cucumbers scooped round, slices of sweetbreads, and good strong cul-lis coloured with lobster spawn.

N. B. The above fillets may be fried, and served up with the sauce round.

Entree Of Fillets Of Soles With Lobster, Etc

Wipe half the quantity of fillets dry, roll them up and tie round with thread, then egg; and breadcrumb, fry them of a nice colour; have ready the other part rolled up likewise, and boil them in salt and water. When they are done, put the boiled and fried alternately into a dish, and serve up with lobster or Dutch sauce under.

N. B. The meat of the lobster to be pounded and rubbed through a sieve, the pulp added instead of pieces, and made in the same manner as lobster sauce.

Olives Of Soles

Fillet two large soles, wipe them dry, then wash the inside of each over with white of egg, lay a little light forcemeat, made with some of the fish, instead of meat; roll them up and run a small wooden skewer through, afterwards dip each separately in a hatter made with two ounces sifted flour, salt and sweet oil, a small quantity of each, a table spoon white wine, and two eggs, the batter to be well beaten; have ready some boiling lard, fry the fillets of a brown colour, drain them dry. Serve them up with some good benshamelle sauce under,

Entree Of Whitings, Etc

Take fillets of haddocks or whitings, wet them with whites of eggs, and lay upon them slices of salmon, seasoned with pepper and salt. Put them into a stewpan with a little fresh butter; stew the fish over a slow fire till done, with the pan close covered. Serve them up with a sauce over, made with chopped parsley, chopped mushrooms and eschallots; a little rhenish wine, mustard, and cullis, mixed and boiled together for ten minutes.