Cookbook:Eel alla Milanese

Cookbook | Ingredients | Recipes

Anguilla alla Milanese (Eels).



  1. Cut the eel and fry it in two ounces of butter. When it is a good colour add flour, stock, Chablis, bay leaf, pepper, and salt. Boil until it is well cooked.
  2. In the meantime, separately boil all sorts of vegetables, such as carrots, cauliflower, celery, beans, tomatoes, etc.
  3. 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.
  4. Let the vegetables boil a little longer and arrange them in a dish. Place the pieces of eel on them and cover with the sauce. Serve very hot.

Notes, tips, and variationsEdit

  • 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.