Cookbook:Eel alla Milanese

This recipe is from The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes, from a project that puts out-of-copyright texts into the public domain. This is from a very old source, and it reflects the cooking at the turn of the last century. Update as necessary.

Ingredients

 * 1 large eel
 * 2 ounces butter
 * 1 tablespoon flour
 * 1 cup stock
 * 4 ounces Chablis wine
 * 1 bay leaf
 * Salt to taste
 * Pepper to taste
 * a medley of vegetables (e.g. carrots, cauliflower, celery, beans, tomatoes, etc.)

Procedure

 * 1) Cut the eel and fry it in butter. When it is a good colour, add flour, stock, wine, bay leaf, pepper, and salt. Boil until it is well cooked.
 * 2) In the meantime, separately boil the vegetables.
 * 3) Take out the pieces of eel, and keep them hot.
 * 4) Pass the liquor which forms the sauce through a sieve, and add the vegetables to this.
 * 5) Let the vegetables boil a little longer in the liquor, then arrange them in a dish.
 * 6) Place the pieces of eel on the vegetables and cover with the liquor. Serve very hot.

Notes, tips, and variations

 * Any sort of fish will do as well for this dish.