Second Week. Wednesday.
Eel Soup.
- 4 lbs. of eels.
- 1 onion.
- 12 whole peppers.
- 3 tablespoonfuls of butter.
- Tablespoonful of chopped parsley.
- 1 cup of milk.
- 2 tablespoonfuls of flour, rubbed into the butter.
- 2 quarts of water.
- 2 slices of toast cut into strips.
- Dripping.
Clean the eels with care, removing all the fat; cut them into short pieces, and fry for five minutes in dripping. Drain, put into a saucepan with the water, onion, and pepper, and stew slowly one hour, or until they are tender, without breaking. Strain through a colander; pick out the eels and cover in a tureen, the bottom of which is lined with strips of buttered toast. Strain the soup, through a soup-sieve, back into the saucepan; heat, and stir in butter, flour, and parsley. Boil up, add the milk, already heated, and pour over the eels and toast.
Boiled Chicken.
Clean and stuff as for roasting. Bind legs and wings to the sides; tie in a net, and put on in boiling water—if tender. If doubtful, use cold water, and cook very slowly. When the fork-test shows that it is done, unwrap and lay on a dish. Salt, pepper, and butter well, and cover while preparing the sauce. Take out a cup of the liquor, cool, and skim, put on in a saucepan; put in a tablespoonful of butter, rolled in flour, and stir to a boil. Take off, and pour gradually over two beaten eggs. Return to the fire, with minced parsley, almost boil, and pour over the fowl.
Salt the liquor and set aside for soup.
Potatoes à la Crème.
Mash thin, whip up with a fork, at first, with butter, salt, and milk; at last, with the frothed white of an egg. Heap roughly upon a dish, set upon the upper grating of the oven until they begin to color, and serve.