Eels Baked

Prepare the eels as above, but open the belly in order to draw out the intestines and blood. Roll it round, put a stuffing into it, and fasten it with a skewer. Then bake it in a marinade, or a little court-bouillon. When it is of a brown colour, glaze it, and serve under it an Italienne,with which you mix half a quarter of a pound of butter. Add to it a spoonful of essence of anchovies.

Troncons Of Eels Larded And Glazed

This entree never looks well, as the troncons will not stand upright. Strip the eels, however, as above, cut the troncons of an equal size, and lard them. Next mark them in a stew-pan rubbed round with butter. Have ready a marinade, and moisten with a few spoonfuls only. When the eel is done, contrive that the troncons shall not be crooked, and glaze them of a fine brown. Send them up with caper sauce, to which you have added a spoonful of essence of anchovies.

Troncons Of Eels A La Poulette

There are some people who cook eels a la poulette, in the same manner as a fricassee of chickens; it is better, however, to stew them in a marinade, and then to make the sauce & la poulette separately, by taking some sauce tournee, which you reduce till it can take a thickening. Mix it with parsley chopped very fine, and small onions if approved of; but then they are to be done separately, and stewed in a little broth and salt. Drain them, and put them into the sauce after having thickened it. Let it be seasoned pretty highly with salt, pepper, and the juice of a lemon. Let the eels continue in the sauce for ten minutes before you send the dinner up to table. If you should have no sauce tournee, make a little white roux (See Sauces), moisten with either water or broth, to which add a bunch of parsley and green onions, pepper, salt, a small white onion, a few mushrooms, and a little glaze. When your sauce has been boiling for half an hour, that the flour may be well done, take out the parsley and onions, skim the sauce, mix a little chopped parsley and the juice of a lemon with the thickening, and serve up hot.

Troncons Of Eels Broiled A La Tartare

Skin the eels as above, cut the troncons or pieces about four inches long, make a court-bouillon or marinade. Stew the eels in this marinade, and when they are done let them cool, then brush them over with yolks of eggs mixed with a little salt, and dip them into crumbs of bread, then into clarified butter, and strew over them crumbs of bread again.

* Several gentlemen have accused me of cruelty, for recommending in my work that eels should he burnt alive. As my knowledge in cookery is entirely devoted to the gratification of their taste, and the preservation of their health, I consider it my duty to attend to what is essential to both. The blue skin and the oil which remain when they are skinned, are highly indigestible. If any gentleman or lady should make the trial of both they will find that the burnt ones re much healthier; but it is, afterall, left to their choice whether to burn or skin.

Broil them of a fine colour, or bake them, and serve them up with a remoulade sauce.

Remoulade Sauce

Put into a mortar, a spoonful of very fine chopped shalots, the yolks of two boiled eggs, a spoonful of mustard, salt, pepper, and a little Cayenne; pound the whole well, then put gently one or two spoonfuls of fine Lucca oil and a little vinegar; rub this sauce through a tammy, and put the yolk of a raw egg, to prevent its turning oily : if you wish the sauce to be green, put a verd d' Epinard into it, and some scented vinegar, as Tarragon, or elder, etc. etc.

How To Cook Pike

Pike A La Polonoise

See No. 24, page 87.

Pike, Sauce & Matelotte

Empty it as directed No. 2. Stew it in a marinade au vinaigre, and mask it with the sauce a matelotte, after having removed the scales, as in No. 2. The sauce matelotte is to be made with red wine. If you wish to make a matelotte of pike, do it in the same way as the other matelottes; boil the fish in wine, and use the wine to make the sauce as usual.

Fillets Of Pike A La Mditre D' Hotel

Take up the fillets of a moderate-sized pike, divest them of the skin, and cut them into equal pieces, that they may be dished nicely. Mark them in a saute pan with some clarified butter, pepper, and salt. When just going to send them up to table, sautez them over a large fire, that they may be white and firm, and turn them on the other side. When they are done, drain and dish them en miroton, and serve them up with the maitre d' hotel a poisson; the same as for fillets of soles.