508. Eels, A La Venitienne

Cut the eels into pieces four inches long, stew them in some mire-poix of French white wine; when done, drain, trim, and glaze them with some lobster coral-colored glaze, and dish them up in two parallel conical groups; pour round them some Venetian sauce, (No. 26), which has been finished with the addition of half the mire-poix, in which the eels have been stewed, a pat of anchovy butter and the juice of half a lemon ; pass this through a tammy into a stewpan containing a pottle of prepared button-mushrooms; some blanched chopped parsley must be added the last thing. Garnish round with groups of muscles fried in batter, and serve.

509. Eels, A La Tartare

Either cut the eels into three-inch lengths, or truss them whole, in a circular form; place them in a stewpan with sliced carot and onion, parsley, bay-leaf and thyme, a few peppercorns and salt; moisten with a gill of vinegar and some water; then put them on the fire to boil, and as soon as they are done, set them to cool partially in their liquor: - after which drain, trim, and bread-crumb them with egg, fry them of a fine color, dish them up with fried parsley, and send to table with some Tartare sauce (No. 96), in a sauce-boat.

Eels a la Tartare may also be bread-crumbed as follows. Mix the yelks of six eggs and three ounces of fresh butter melted over the fire, with pepper, salt, and nutmeg; with this preparation cover the eels, and afterward bread-crumb them - causing plenty of bread-crumbs to adhere; put the eels on a buttered baking-sheet, drop some butter through a spoon with holes in it over them, and about half an hour before diner, place them in the oven to be baked of a fine color, dish them up as in the foregoing case, and send to table with the Tartare sauce, separately in a sauce-boat.

510. Eels, A La Poulette

Stew the eels in the usual manner with white wine, or merely as directed for d la Tartare,'then drain, trim, and place them in a clean stewpan, with some of their liquor to keep them moist. Just before dinner, dish the eels up in a group, in the centre of the dish, sauce them with some good sauce d la Poulette mixed with a pat of anchovy butter (and if the eels have been stewed in white wine, half their liquor, reduced to a glaze, should also be added to the sauce); place round them alternate groups of crayfish tails tossed in lobster butter to give them a brighter color, and some scollops of perch tossed in some green Ravigotte sauce; place in the centre of the eels, just at the top of the group, six largo crayfish, eight glazed croutons of fried bread round the base, and serve.

511. Eels, A L'Lndienne

Stew the eels as directed in the foregoing cases, dish them up in the form of a circle, garnish the centre with plain boiled rice, sauce the eels with a good curry (No. 74), and garnish round with some rice croquettes, to be made as follows: -

To four gravy-spoonsful of boiled rice, add one of good Allemande sauce, some nutmeg, and a little grated Parmesan cheese; stir the whole on the fire till it has boiled two or three minutes, and set it on a plate to cool; then mould the croquettes in the form of corks, pears, or round balls, bread-crumb them with egg in the usual way, fry them of a fine color, and use them as directed.

Eels stewed and glazed according to the different modes above described, as well as when bread-crumbed and fried, or baked, may also be sent to table with the following sauces: - Bourguignotte, Tomata, Italian (white or brown), Cardinal, Matelotte, Normande, Ravigotte, Provencale, Poivrade, Piquante, Aurora, or Crayfish sauce.