Cookbook:Eel alla Milanese
|Eel alla Milanese|
Cookbook | Ingredients | Recipes
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.
- 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.
Notes, tips, and variationsEdit
- Any sort of fish will do as well for this dish.