Eel in Jely

Eel in Jelly

Ingredients
  • eel 3 lbs (1.5 kg)
  • water 1-1/2 quarts (1.25 l)
  • wine vinegar, 1/4 quart (250 ml
  • 10 peppercorns
  • 3 cloves
  • salt to taste
  • 2 bay leaves
  • 1 onion, sliced
  • soup-greens
  • 1/4 lemon.sliced
  • white gelatine | 14 layers | 14 layers
  • bouillon cube(beef or chicken) | 1 unit | 1 unit
  • hard boiled eggs | 2 units | 2 units
  • egg white | 1 unit | 1 unit
Instructions
  1. Bring the 1-1/2 quarts of water to a boil with vinegar, peppercorns, salt, bay leaves, sliced onions, sliced lemon, and soup greens.
  2. Add the eel and simmer gently for 15 minutes.
  3. Remove the eel and boil the broth down to 1 quart.
  4. Into this put the crushed egg shells, the white of egg mixed with some broth, 1/4 teaspoon of meat extract and the gelatin and cook for a minute, then set aside.
  5. When the bouillon is clear, strain it finely.
  6. Slice the two hard boiled eggs and cover the bottom of a dish with them, then pour on some jelly and fish bouillon and let it get cold.
  7. Next put the eel on and the rest of the sliced egg, then pour the rest of the stock over and let it get cold.
Notes

When it becomes stiff, put it on a plate and garnish with lettuce. It is best to prepare this dish the day before eating.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages