Braised Eels (royal Style) Recipe

From LoveToKnow Recipes
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Instructions
  1. Skin and wash an eel, and cut in 2-inch pieces; sprinkle with salt and allow them to stand an hour or two.
  2. Put into cold water for ten minutes; then dry, and put in a buttered saucepan, season with salt and pepper and a suspicion of nutmeg; over the whole put a little scraped parsley root, a few whole white peppers, and a few slices of lemon and shallots.
  3. Put the saucepan over a moderate fire, with hot ashes on the lid, and braise till the fish is done.
  4. Take out the pieces of eel and keep hot while you add to the saucepan a cup of stock; boil a few minutes, then thicken with a white roux; take from the fire, and the slightly beaten yolks of 3 eggs.
  5. Let it come to a boil, and strain this into a saucepan with twice the quantity of German sauce; let it boil once; pour over the eel, and serve.

 




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