Recipe#10988

Title: Curried Eels

Newsgroups: rec.food.recipes 
 From: kdeck@epaus.island.net (Karen Deck) 
 Subject: RECIPE: Curried Eels 
 Message-ID: <1995Jan5.165241.11905@midway.uchicago.edu> 
 Organization: University of Chicago -- Academic Information Technologies 
 Date: Thu, 5 Jan 1995 16:52:41 GMT 

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       Title: Curried Eel (Aal i Karry)
  Categories: Ceideburg, Danish, Fish, Harned 1994, Main dish
       Yield: 4 servings
  
       1    To 2 eels
       1 lg Onion
            Parsley
     1/3 c  Flour
       1 tb Butter
       1 ts Curry (scant ts.)
  
   One large or two small eels are suitable for 4 persons.
   
   Skin the eel, cut in pieces as long as a finger and put in boiling
   salt water with a top of parsley. Use water enough to cover only half
   the fish, so the stock will be good and strong. Cook the eel until it
   is tender and keep it hot while making the sauce.
   
   Melt butter in a pot, brown a large onion and add flour and curry.
   Dilute with the fish stock until the sauce is thick enough. Taste it
   and, if it is not strong enough, add more curry. Pour it over the
   eel, serve in a deep dish and have an extra dish of fluffy steamed
   rice.
   
   From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
   1957. Posted in Nat'l. Cooking on 03/09/93 by Stephen Ceideburg.
   Formatted by Cathy Harned.