Anguille En Canapé - Eel Matted, Or Any Other Kind Of Fish

Put an Eel into pieces, of the length of two or three inches, and take out the Back-bone for use: Make a Farce with some of the Meat cut into small dice, with Mushrooms and Carp-roes, (if any) a little Butter, chopped Parsley, Shallots, Pepper and Salt. Make also a fine Farce, with some of the Meat and Bread Crumbs soaked in Cream, Parsley, Mushrooms chopped very fine, Pepper and Salt, mixed with two or three Yolks of Eggs: Cut pieces of Crumb of Bread to the same length of the pieces of Bone, and about two inches wide; lay a down of the last Farce upon each piece, then the back-bone, and some of the Salpicon, or first Forced-meat upon it; then some of the fine Farce again, smoothed over with a knife dipped in Eggs; strew it with Crumbs and small bits of Butter, bake it in a middling oven, or under a brazing-pan cover, and serve with what Sauce you please.

Andouillettes D'anguilles. Sausages, Or Chitterlings Of Eels

The Meat is prepared as the last, only that it is put in another form: Cut bits of Veal Cowl to what length and breadth you please, lay the pieces of Back-bone in the Farce, roll them up, and tie them in the Form, of Sausages; broil them slowly in Paper well buttered, and when they are done of a fine brown Colour, wipe the Fat off with a clean cloth, and serve with any Sauce, Anguille a la Napolitaine.

Eel Naples Fashion

Split an Eel its whole length, rake out the Back-bone, flatten it with the handle of a knife, and cut it into pieces of about three inches long. Make a Farce with some of the Meat, a few hard Yolks of Eggs, a little Butter, chopped Parsley, green Shallots, Pepper and Salt, all mixed with two or three raw Yolks of Eggs; lay this Farce upon the bits of Eels, roll them up, and tie them with packthread; simmer them in a Stew-pan for about half an hour,. with the Juice of a Lemon, a bit of Butter, Pepper and Salt: Let them cool, take off the packthread, dip them in a good Batter-paste, to fry of a fine- Co-lour; and serve with fried Parsley.

Anguille A L'aspic - Eel With A Sharp Sauce

Cut an Eel into small pieces, and marinate it about an hour in melted Butter, with chopped Parsley, Shallots, Mushrooms, Pepper and Salt; let the Butter . cool, and mix all together, with two Yolks of Eggs: Spit the Eel on a small skewer, with all the Marinade, like Pork-haslets, strew it well with Bread Crumbs, and broil on a slow fire, basting with good Oil or Butter: Serve with Aspic Sauce, either in the Dish, or in a Boat. See Sauce Articles.