Brochette Of Eels, Tartar Sauce

For recipe, see heading of Brochette.

Braised Eels, Allemande Sauce

River eels skinned and cut into finger lengths, sprinkled with salt, allowed to remain with the salt on for half an hour, then washed in cold water, drained, arranged in a sautoir with a little butter, parsley, whole peppers, slices of lemon, minced shallots, salt, pepper, nutmeg and a few slices of bacon, moistened with a little fish stock and braised till done, taken up into another sautoir, braise strained and skimmed, then mixed into Allemande sauce which is poured over the eels; served with them, garnished with croutons.

Broiled Boned Eels

River eels skinned and cut into finger lengths, split down the back and the bone removed, seasoned with salt, pepper and nutmeg, dipped in beaten egg, then rolled in sifted breadcrumbs, seasoned with powdered herbs and pepper, broiled and basted till done; served on toast with anchovy butter, garnished with lemon.

Orly Of Eels

Prepared and boned as in the preceding, but instead of breading they are dipped in batter, fried, and served with rings of crisp fried onions.

Eel Salad

River eels skinned and boned, cut into short finger lengths, laid in salted water for an hour, then taken up and wiped dry, arranged in baking pan, sprinkled with salt, pepper and mixed ground spices, moistened with water and a little vinegar, adding a little dissolved gelatine, bake till done and glazy; served cold masked with ravigote or tartar sauce, garnished with slices of cucumber.

Roast Stuffed Conger Eel, Admiral Sauce

Portion cuts skinned and boned, laid for two hours in salted vinegar with chopped sweet herbs, taken up, filled with veal stuffing, tied round with string, rolled in flour, arranged in baking pan, roasted and basted till done; served with Admiral sauce.

Boiled Conger Eel, Allemande Sauce

Portion cuts skinned and boned, tied round with string, blanched, then placed in sautoir with bay leaves, onions, parsley, whole peppers, little garlic, salt and vinegar; cover with water, simmered till done, taken up and drained; served with Allemande sauce, garnished with parsley and lemon.

Fried Conger Eel, Tartar Sauce

Portion cuts skinned and boned, steamed for ten minutes, then seasoned with salt and pepper, breaded, fried; served with Tartar sauce, garnished with parsley and lemon.

Curried Conger Eel With Rice

Portion cuts skinned and boned, marinaded for an hour in salt water and vinegar, taken up, rinsed in cold water, wiped dry, seasoned with salt and pepper, rolled in flour, fried with butter, removed into a sautoir; minced onions, chives and a clove of garlic fried in the remaining butter, flour added to form a roux, moistened with fish stock, brought to the boil and skimmed, then simmered for half an hour; the eels sprinkled with curry powder, sauce strained over them, simmered till done, finished with cayenne pepper and lemon juice; served inside a border of dry boiled grains of rice.

Eel-Pout

Is a combination of eel, catfish and some other kind of fish; breeds its young alive instead of with eggs; is more of ten called the "BURBOT". It is good boiled and served with oyster sauce.