Monday, January 25, 2010
Clean and season a blue fish with salt, pepper and cloves. Lay the fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with flour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni.
Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1 onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil well; add the eels and 1 glass of wine. Boil ten minutes longer; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice. Serve with fried croutons.