Eel A La Polignac Anguille A La Polignac

Remove the skin, bones, and fins from a nice fresh eel, open it out perfectly flat and bat it out with a cold wet chopping knife, also remove the head and narrow part near the tail; season the inside of the fish with Marshall's Coralline Pepper, salt and strained lemon juice, and by means of a forcing bag with a large plain pipe arrange a layer of the prepared farce straight down the fish; spread the farce with a hot wet knife entirely over the eel, place the eel on a well-buttered baking tin, stand the tin in a pan containing boiling water, and cook it in a moderate oven for about twenty minutes; then take up the eel, place it on a hot dish on a bed of Mushroom puree (vol. i.), pour some Polignac sauce round the dish, arrange a good pile of watercress (that has been left in cold water till crisp, then shaken out, seasoned with a little salad oil, salt, tarragon and chilli vinegar, and a little finely chopped eschalot) at each end of the dish, arrange a pile of crayfish bodies (see recipe 'Turbot a la Chambord') that have been made hot in a bain-marie in the centre, and serve quite hot for dinner or luncheon.

Farce For Eel A La Polignac

Rub six Christiania anchovies through a sieve, mix them with twelve bearded sauce oysters and their liquor, a good pinch of coralline pepper, two raw yolks of eggs, a tea-spoonful of finely chopped parsley; mix together and use.

Eel A La Vincent Anguille A La Vincent

Open a bottle of prepared eels, dip it into hot water and turn out the contents into a stewpan with an ounce of butter, sprinkle over one ounce of Marshall's Creme de Riz, add two or three finely chopped fresh washed mushrooms, a teaspoonful of finely chopped raw parsley, a dessertspoonful of essence of anchovies, a few drops of liquid carmine, three-quarters of a pint of light fish stock or water, half an ounce of glaze, one tablespoonful of strained lemon juice, and a little coralline pepper; simmer all together for twenty minutes, then dish up in a pile, garnish round with button mushrooms that have been warmed in the bain-marie, and serve hot for dinner or luncheon.

Eel Paupiettes A La Francaise Panpiettes D' Anguilles A La Francaise

Skin and cleanse a small eel, split and bone it, and cut it into six or eight pieces; bat them out with a knife, occasionally dipping this in cold water, and season the pieces with black pepper and salt. Prepare a forcemeat thus: Take one large tablespoonful of finely chopped parsley, a similar quantity of bread crumbs, one finely chopped eschalot, one bayleaf chopped fine, a sprig of thyme, two fresh mushrooms which are well washed and dried, a dust of coralline pepper, a pinch of salt, an ounce and a half of warm butter, and two raw yolks of eggs; mix these up all together; then spread a portion on the inside of each piece of eel and roll them up; dip them into fine flour, then into whole beaten-up egg and into freshly made white bread crumbs; fry in clean boiling olive oil or fat for fifteen minutes; take up and sprinkle with a little lobster coral; dish each on a bed of crisply fried parsley on a little square flat paper case, and serve for dinner, luncheon, or breakfast.