No. 1290 — Fried Eel in Lemon Sauce
English historical translation of Molokhovets recipe No. 1290 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare eel according to the general note, dry with a napkin, divide into portions, coat with egg and breadcrumbs and fry in butter.
For sauce fry one spoonful of flour in ½ spoonful of butter with finely chopped onion and parsley.
Dilute with two glasses of fish or meat broth and add three crushed black peppercorns and three allspice berries, plus seedless half-lemon slices.
Boil thoroughly, add the fried eel and bring again to the boil. Optionally thicken the sauce with two or three yolks before pouring over the fish.
To provide
3 Russian pounds of eel and 1 spoonful of butter 1 onion and 1 parsley root Black and allspice berries | 2 eggs and 3–4 rusks ½ lemon, 1 spoonful of flour and optional 2–3 yolks Fish or meat broth |