Eel alla Milanese
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Eel alla Milanese
  Italian    Seafood  
Last updated 6/12/2012 1:28:47 AM. Recipe ID 64293. Report a problem with this recipe.
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Anguilla alla Milanese (Eels).


    * 1 large eel
    * 2 ounces butter
    * 1 tablespoon flour
    * 1 cup stock
    * 1 bay leaf
    * salt and pepper, to taste
    * 4 ounces Chablis
    * a medley of vegetables


   1. Cut up a big eel and fry it in two ounces of butter. 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, etc.
   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. 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.

Notes, tips, and variations

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

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Recipe ID 64293 (Nov 18, 2007)

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