Farce For Eel A La Dieppe

Pound four ounces of raw plaice or any white fish with four ounces of Panard (vol. i.), and three raw yolks of eggs till smooth, season with salt and a little coralline pepper, and rub through a sieve; then mix with a few drops of carmine, a saltspoonful of anchovy essence and chopped parsley, and use.

Eel A L'epicurien Anguille A L'epicurien

Take a jar or bottle of prepared eels, open it, dip into hot water and turn out the contents, dip each piece of eel separately into finely sifted flour; put into a stewpan half a pint of good Espagnol sauce (vol. i.), a wineglassful of claret, two finely chopped eschalots, two or three washed fresh mushrooms and six pounded Christiania anchovies, and boil together for fifteen minutes; then add the eel and simmer again for a few minutes, dish up in the centre of a Puree of Potatoes (vol. i.) that has been arranged on the dish by means of a forcing bag with a large rose pipe, and serve while quite hot for dinner or luncheon.

Eel A La Florentine Anguille A La Florentine

Open a jar of the prepared eels, dip into hot water, and turn out the contents into a pan in the bain-marie; when hot dish up in a pile on a hot dish, pour over it some good thick Tomato butter (vol i. page 25), garnish round the base with some boiled olive potatoes (see 'Potatoes a l'Albert') that have been turned with a garnishing knife, and mixed with a little warm butter and finely chopped raw green parsley, and serve hot for dinner or luncheon.

Eel A La Garrick Anguille A La Garrick

Take a jar of the prepared eels, open and dip the jar into a little hot water and turn out the contents and set aside till cold. Arrange the pieces of eel on the dish on which they are to be served, pour over them the mixture prepared as below, garnish the four corners of the dish with a nice pile of well-washed crisp lettuce or other salad, and some quarters of hard-boiled egg. Serve for luncheon, ball suppers, or for any cold collation.

Puree For Eel A La Garrick

Put into a basin a dessertspoonful of tarragon vinegar, a tablespoonful of salad oil, a little salt, and a pinch of coralline pepper, one large chopped eschalot, a dessertspoonful of French capers, two large raw ripe tomatoes freed from pips and peel, two chopped French red chillies, and a teaspoonful of mixed chopped tarragon and chervil; mix together and use.

Eel A La Jardiniere. Green Sauce Anguille A La Jardiniere. Sauce Verte

Remove the skin, fins, and head from a nice fresh large eel, form it into a hoop shape, securing it with a trussing needle and string, and lay it in a well-buttered stewpan with two or three peeled and sliced onions, a bunch of herbs (thyme, parsley, bay leaf), twelve peppercorns, five or six cloves, a blade of mace, a pint and a half of good-flavoured light stock; just bring to the boil, place the lid on the pan and let it simmer gently for about forty minutes, and set it aside in the pan till cold. Then take up, remove the trussing string, mask the eel well over with aspic jelly, place it on a flat dish on which it is to be served, and fill up the centre with some nice cooked vegetables, such as cauliflowers, beans, carrots, and turnips, mixed all together, add a little mignonette peper, salad oil, tarragon and chilli vinegar, cooked eschalot and parsley; garnish round the dish with prettily cut blocks of aspic jelly, and serve with Green sauce (vol. i. page 27) handed in a sauce-boat for ball suppers, dinner fish, or for any cold collation.