Anguilla Alla Milanese Eels Recipe

Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper,

Chablis, a macedoine of vegetables.



Cut up a big eel and fry it in two ounces of butter, and when it is a

good colour add a tablespoonful of flour, about half a pint of stock, a

glass of Chablis, a bay leaf, pepper, and salt, and boil till it is well

cooked. In the meantime boil separately all sorts of vegetables, such as

carrots, cauliflower, celery, beans, tomatoes 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. Let them boil a

little longer and arrange them in a dish; place the pieces of eel on

them and cover with the sauce. It is most important that the eels should

be served very hot.



Any sort of fish will do as well for this dish.

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