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Eel alla Milanese

@arecipe.bsky.social

This recipe is from 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 it reflects the cooking at the turn of the last century. Update as necessary.

Ingredients

  • 1 large eel
  • 2 ounces butter
  • 1 tablespoon flour
  • 1 cup stock
  • 4 ounces Chablis wine
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste
  • a medley of vegetables (e.g. carrots, cauliflower, celery, beans, tomatoes, etc.)

Instructions

  1. 1
    Cut the eel and fry it in butter. When it is a good colour, add flour, stock, wine, bay leaf, pepper, and salt. Boil until it is well cooked.
  2. 2
    In the meantime, separately boil the vegetables.
  3. 3
    Take out the pieces of eel, and keep them hot.
  4. 4
    Pass the liquor which forms the sauce through a sieve, and add the vegetables to this.
  5. 5
    Let the vegetables boil a little longer in the liquor, then arrange them in a dish.
  6. 6
    Place the pieces of eel on the vegetables and cover with the liquor. Serve very hot.
Category
Soups
Cuisine
Italian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Eel_alla_Milanese