Animal Flesh Recipe of the Day. (Special Eel Edition)

In order to show the ultimate respect to our Eel-American (or Anglo-Eel, as the case may be) friends, Your Humble Servant is proud to present

Anguilla alla Milanese!

Courtesy of Mrs. W.G. Water and the World Wide School (I know that sounds like a commie front organization, but it seems legit.)


Ingredients:

eels
butter
flour
stock
bay leaves
salt
pepper
Chablis
a macedoine of vegetables

[ Main Entry: ma·cé·doine Pronunciation: "ma-s&-'dwän Function: noun
Etymology: French, from Macédoine Macedonia; perhaps from the mixture of ethnic groups in Macedonia
1 : a confused mixture
2 : a mixture of fruits or vegetables served as a salad or cocktail or in a jellied dessert or used in a sauce or as a garnish ]


1
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.

2
In the meantime boil separately all sorts of vegetables, such as carrots, cauliflower, celery, beans, tomatoes, &c.

3
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.

4
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.

Isn't the Internet cool, kiddies? And, BTW, it seems my wonderful Italian cousins can make anything sound appetizing. (How do you think Mussolini lasted as long as he did?)