EELS SAUCE (Italian) by www.country-cooking.com
Anguilla alla Milanese
Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper,
Chablis, a macedoine of vegetables.
Cut up a big eel and fry it in two ounces of butter, and when it is
a good colour add a tablespoonful of flour, about half a pint of
stock, a glass of Chablis, a bay leaf, pepper, and salt, and boil
till it is well cooked. In the meantime boil separately all sorts
of vegetables, such as carrots, cauliflower, celery, beans,
tomatoes, &c. Take out the pieces of eel, but keep them hot,
whilst you pass the liquor which forms the sauce through a sieve
and add the vegetables to this. Let them boil a little longer and
arrange them in a dish; place the pieces of eel on them and cover
with the sauce. It is most important that the eels should be
served very hot.
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