own the side of each eel, about 1/8-inch deep
Cut the eel in pieces of 4 to 5 cm each. Spice with salt, pepper, thyme and laurel.
Melt butter in a large pan. Add the chopped spices and slightly stew. Add the eel and cover with the white wine.
When cooking point is reached, put a lid on the pan. Lower the fire and let it all stew for about 15 minutes. Thicken the sauce with the egg yolks and add some lemon juice.
You can eat this delicacy either warm or cold with brown bread or chips and a pint of beer! Cheers!
or five minutes.
Add eel and cook slowly until fish
clean, rinse, and cut eel.
heat oil in a wok fry eel until dry and crispy remove and drain.
save 3 tbls of oil in pan reheat.
stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
add eel, celery, soy sauce, and sugar continue to stir fry.
when ingredients are well mixed add stock keep boiling until there is very little liquid left.
add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.
eanwhile, brush the pieces of eel with lemon juice. Dip them
Cut eel into 2.5cm (1-inch) pieces and roll in cornflour.
Mix garlic, ginger, sesame oil, black bean paste and chili flakes in a small bowl along with two tablespoons of water.
Heat a wok until very hot.
Add mixture closely followed by eel pieces and stir-fry for one minute.
Add sherry, soy and onion and stir-fry around five minutes until eel is cooked.
Serve with plain steamed rice.
Put sake, mirin, soy sauce, sugar, and fish stock in a pot.
Bring to the boil, then simmer until reduced by half.
Skewer eel steaks so that they will remain flat during cooking.
Place eel skin-side down on a preheated grill; cook 3 minutes on high. Flip eel and cook another 3 minutes.
Baste skin-side with sauce; flip and cook 1 minute. Baste meat side with sauce; flip and cook 1 minute.
Repeat previous step once more.
Serve hot over rice.
frying pan, add the eel pieces, and cook quickly to
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
igh heat.
slice the mock chicken into small round steaks
Prepare mock hollandaise by processing all hollandaise
Combine mock crab meat, celery, bell pepper, scallions, mayonnaise, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover and chill for 30 minutes before serving.
ach plate and pour the mock Bearnaise on the side of
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ook the shrimp and eel. I buy eel at the local Japanese
In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3\" slices, then squeeze dry.
Heat 2\" oil in a 14\" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve ...