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Anguilla alla Milanese (Eels)


Ingredients:
 


Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis or white Chardonay wine, a macedoine of vegetables.


Preparation:

  • 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 or white Chardoney wine, 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, etc. 
  • 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.

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




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