From the nature of their flesh, eels require to be prepared thus; and, when properly done, make really a very good dish.
Roasted.—Prepare the eels as for broiling, and, instead of placing on the gridiron, envelop them in oiled paper and roast before a sharp fire. Serve with piquante, ravigote, or Tartar sauce.
Fried.—Prepare as for broiling as far as rolling in bread-crumbs, then dip in beaten-egg, roll in bread-crumbs again, and fry. (See Frying.) Serve with tomato-sauce, or just as it is.
In Maître d'hôtel.—Clean as directed, but boil twenty minutes instead of five. Serve with a maître d'hôtel sauce and steamed potatoes, or with muscle, oyster, shrimp, or Tartar sauce.
In Matelote.—(See Fish in Matelote.)
Stuffed.—Clean as directed; stuff it with currant jelly, bake or roast, and serve with currant jelly.
Flounder (wrongly called sole; the flounder is as good as the sole—the soles that may be found here are imported from Europe or from Newfoundland), dab-fish, and plaice, after being baked or boiled, may be served with the following sauces:
Allemande, anchovy, anchovy-butter, Mayonnaise, tomato, and au gratin.
Baked.—Clean three pounds of the above fish. Put in a crockery dish four ounces of butter, set it on a good fire, and when melted sprinkle in it a teaspoonful of flour, stirring the while; also, a pinch of grated nutmeg, salt, pepper, a saltspoonful of chopped parsley, two or three mushrooms, also chopped, then the fish; pour on it a glass of white wine, and a liquor-glass of French brandy; cover the dish, take it from the fire, and put it in a moderately heated oven, and serve when done just as it is, and in the crockery dish.