ingredients except the eels. Skin, clean, and cut the eels in pieces. Soak them in the marinade. Poach them in the marinade for 15 or 20 minutes. When tender, remove them to a hot dish. Reduce the broth and put it through a fine sieve or food mill. Reheat and pour over the pieces of eel.
COLD EEL (EELS IN JELLY)
6 large eels
White wine court bouillon (pages 18–19)
3 cloves garlic
Olive oil
Chopped parsley
1 envelope gelatin (if desired)
Sauce rémoulade (page 35)
or
sauce gribiche (pages 36–37)
Skin and clean the eels, and cut them in 3-inch pieces. Prepare the court bouillon. Poach the eels until tender, remove them, and arrange in a mold.
Chop the garlic and sauté in olive oil until brown. Add to the mold. Sprinkle chopped parsley over the pieces of eel.
Reduce the bouillon and strain. It should make a good jelly without the addition of gelatin. However, if you will feel safer, use 1 envelope dissolved in 1/4 cup of water. Stir it into 2 cups of the hot broth. Chill slightly and pour over the pieces of eel. Stand in the refrigerator until firm. Unmold on a platter with your favorite garnishes and serve with sauce rémoulade or sauce gribiche.
FLEMISH GREEN EELS
This is certainly one of the finest of cold dishes. I like it as an hors d’oeuvre or as a full course for a summer buffet.
3 pounds eels
6 tablespoons butter
1/4 pound chopped sorrel
or
spinach
1/2 cup chopped parsley
1/4 cup chervil
1 tablespoon fresh
or
1 teaspoon dried tarragon
Savory
Rosemary
Sage
Thyme
Salt
Freshly ground black pepper
White wine
4 egg yolks, slightly beaten
11/2 tablespoons of lemon juice
Skin and clean the eels, and cut them into 3-inch pieces. Brown them in the butter; when they are just colored add the herbs. Mix the herbs well with the pieces of eel, add salt and pepper to taste, and cover with white wine. Cover the pan and poach just until the eel is tender. Remove the fish to a large earthenware or glass dish.
Stir the egg yolks into the broth, and continue stirring and cooking until lightly thickened. Be careful not to let the sauce boil. Taste for seasoning, add lemon juice, and pour over the eel. Chill and serve cold.
SMOKED EEL
Smoked eel is excellent as a cocktail snack, as a first course, or as part of a smoked fish platter at a buffet or supper party. You may buy it by the pound.
It is not necessary to skin it and cut it up for serving, but it does make a nicer appearance that way. Its oily flesh takes well to a sprinkling of freshly ground black pepper and a little squeeze of lemon juice.
CANNED EEL
There are several different varieties of canned eel in jelly, and they are all good for cold snacks and summer luncheons. Serve on a bed of greens with a garnish of thinly sliced onions. Use a sauce rémoulade (page 35) or green mayonnaise (page 34).
Fluke
This is a fish that has become popular with summer fish enthusiasts along the lower Northeastern Coast. It is also known as the summer flounder and is in fact a member of the flounder family. It has much more spirit, however, than its close relatives, and this accounts for its appeal as a game fish.
In some local areas in southern New England, especially on the island of Nantucket, fluke is called plaice, although it bears no relationship to the European fish of that name. It is found in the markets only during the summer months, when it comes close to shore to feed.
Because of its somewhat poor taste and texture, it is not held in esteem by fish enthusiasts.
Although fluke can grow to 25 pounds, the average size caught is 1 to 5 pounds. It is a delicious food fish with white meat of an unusually delicate texture. Prepare it in any of the ways suggested for sole or flounder (pages 234–261).
Groupers
The many varieties of groupers are all members of that large family of fish known as sea bass, which is so common all through the Atlantic coastal area, and in fact, common all over the world. The red grouper is probably the best known, and
COLD EEL (EELS IN JELLY)
6 large eels
White wine court bouillon (pages 18–19)
3 cloves garlic
Olive oil
Chopped parsley
1 envelope gelatin (if desired)
Sauce rémoulade (page 35)
or
sauce gribiche (pages 36–37)
Skin and clean the eels, and cut them in 3-inch pieces. Prepare the court bouillon. Poach the eels until tender, remove them, and arrange in a mold.
Chop the garlic and sauté in olive oil until brown. Add to the mold. Sprinkle chopped parsley over the pieces of eel.
Reduce the bouillon and strain. It should make a good jelly without the addition of gelatin. However, if you will feel safer, use 1 envelope dissolved in 1/4 cup of water. Stir it into 2 cups of the hot broth. Chill slightly and pour over the pieces of eel. Stand in the refrigerator until firm. Unmold on a platter with your favorite garnishes and serve with sauce rémoulade or sauce gribiche.
FLEMISH GREEN EELS
This is certainly one of the finest of cold dishes. I like it as an hors d’oeuvre or as a full course for a summer buffet.
3 pounds eels
6 tablespoons butter
1/4 pound chopped sorrel
or
spinach
1/2 cup chopped parsley
1/4 cup chervil
1 tablespoon fresh
or
1 teaspoon dried tarragon
Savory
Rosemary
Sage
Thyme
Salt
Freshly ground black pepper
White wine
4 egg yolks, slightly beaten
11/2 tablespoons of lemon juice
Skin and clean the eels, and cut them into 3-inch pieces. Brown them in the butter; when they are just colored add the herbs. Mix the herbs well with the pieces of eel, add salt and pepper to taste, and cover with white wine. Cover the pan and poach just until the eel is tender. Remove the fish to a large earthenware or glass dish.
Stir the egg yolks into the broth, and continue stirring and cooking until lightly thickened. Be careful not to let the sauce boil. Taste for seasoning, add lemon juice, and pour over the eel. Chill and serve cold.
SMOKED EEL
Smoked eel is excellent as a cocktail snack, as a first course, or as part of a smoked fish platter at a buffet or supper party. You may buy it by the pound.
It is not necessary to skin it and cut it up for serving, but it does make a nicer appearance that way. Its oily flesh takes well to a sprinkling of freshly ground black pepper and a little squeeze of lemon juice.
CANNED EEL
There are several different varieties of canned eel in jelly, and they are all good for cold snacks and summer luncheons. Serve on a bed of greens with a garnish of thinly sliced onions. Use a sauce rémoulade (page 35) or green mayonnaise (page 34).
Fluke
This is a fish that has become popular with summer fish enthusiasts along the lower Northeastern Coast. It is also known as the summer flounder and is in fact a member of the flounder family. It has much more spirit, however, than its close relatives, and this accounts for its appeal as a game fish.
In some local areas in southern New England, especially on the island of Nantucket, fluke is called plaice, although it bears no relationship to the European fish of that name. It is found in the markets only during the summer months, when it comes close to shore to feed.
Because of its somewhat poor taste and texture, it is not held in esteem by fish enthusiasts.
Although fluke can grow to 25 pounds, the average size caught is 1 to 5 pounds. It is a delicious food fish with white meat of an unusually delicate texture. Prepare it in any of the ways suggested for sole or flounder (pages 234–261).
Groupers
The many varieties of groupers are all members of that large family of fish known as sea bass, which is so common all through the Atlantic coastal area, and in fact, common all over the world. The red grouper is probably the best known, and
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