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No 43 Anguilla alla Milanese (Eels)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

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, &c. 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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