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Classic
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page 64
meat, champignons and spanish sauce; pour in the platter and hide the rice with
small groups of carp milt, small meat balls and crabs.
American eel.
Flay the eel, cut it in two lengthwise; remove the back bone and boil the eel in
white wine, salt, pepper, some onion and a little parsley. Then put it under a
light pressure; cut it in nice slices, dip these in melted butter and broil
them. Serve the eel with thick boiled Spanish sauce with pepper.
Stewed turbot with oysters.
Clean the, turbot and put it in a pan or kettle with some salt and pepper and
let boil. Meanwhile boil some oysters. But boil the oyster water separately 15
minutes for the sauce. Put some fresh butter and flour in a pan and beat
together with the oyster water and a little of the water which the fish has
boiled. Now put the smallest oysters in the sauce, and garnish the fish
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