Cookbook:Eel alla Milanese
Anguilla alla Milanese (Eels).
Ingredients[edit | edit source]
- 1 large eel
- 2 ounces butter
- 1 tablespoon flour
- 1 cup stock
- 1 bay leaf
- salt and pepper, to taste
- 4 ounces Chablis
- a medley of vegetables
Procedure[edit | edit source]
- Cut up a big eel and fry it in two ounces of butter. 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, etc.
- 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.
Notes, tips, and variations[edit | edit source]
- Any sort of fish will do as well for this dish.
Source: The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.