Recipe#6308

Title: Fried Eels with Creamed Potatoes

  From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
  1957.
  
  Posted by Stephen Ceideberg; March 9 1993.

           Eels
           Eggs
           Salt
           Bread crumbs
           Flour
           Butter
 
  (Stegt Aal med stuvede Kartofler)
  
  Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle
  with salt and leave for an hour.  Rinse and dry thoroughly, dip in
  beaten egg, roll in bread crumbs and fry in plenty of butter.  Serve
  with the browned butter and creamed potatoes.
  
  CREAMED POTAYOES:  Melt a tablespoonful of butter, add 1 1/2
  tablespoons flour and a little milk.  Stir over a low flame until
  thickened; season with salt and a little sugar.  Cut boiled potatoes
  in small pieces and add to this sauce.  Serve garnished with chopped
  parsley and butter.
  
  When Danish anglers meet to have fried eel, they try to eat so many
  that the backbones form a ring around each plate.