Eel alla Milanese
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.
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.)
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.
In the meantime, separately boil the vegetables.
Take out the pieces of eel, and keep them hot.
Pass the liquor which forms the sauce through a sieve, and add the vegetables to this.
Let the vegetables boil a little longer in the liquor, then arrange them in a dish.
Place the pieces of eel on the vegetables and cover with the liquor. Serve very hot.
- •Any sort of fish will do as well for this dish.