|Wok: Dishes from China, Japan and Southasia|
|by Elsa Petersen-Schepelern|
There's nothing easier than a one-pot meal-and Wok: Dishes from China, Japan and Southeast Asia contains 30 original recipes for delicious meals g...
1 - 10 of 13 for how to eel
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Choose small eels for boiling. Put ... just sufficient water to cover them. Simmer ... a little parsley and butter over them, and serve some in a tureen.
Wash and dry eel. Prepare batter ... and not allowed to set. At serving, dip fillets in batter and deep fry until brown; drain and serve with tartar sauce.
Mode: Bone the eel and skin it; ... slices; and when cold, the eel should be kept in the liquor it was boiled in, but with a little more vinegar put to it.
Gut and skin eel then wash well ... on paper towels to pat dry. Place ... buying eel if not still alive look to pick one with as clear eyes as possible.
Skin the eel, cut in ... stock. Cover, bring to boil, and let ... until reduced by 1/3. Pour liquid back over eel and serve with croutons of fried bread.
Toss the onions ... golden. Dust the eel pieces in the ... pieces. Reduce stock to thicken. Replace the ... Very rich. Sprinkle with parsley to garnish.
Soak mushrooms in ... long strips resembling eels. Dredge mushrooms ... stems and ginger to extract the flavor ... will become a favorite dish of yours.
Cut bodies crosswise ... mixture of cornmeal and salt. Combine bacon fat and Tabasco sauce in large skillet. Saute meat until brown and tender. Serves 3 to 4.
Beat eggs in large bowl. Add ricotta, Mozzarella, parsley, salt and pepper; mix well. Boil water (with tablespoon oil added) and cook shells al ...
Take three pounds of small eels; put to them two quarts ... boiling. A piece of carrot may be put in at first. This soup will be as rich as if made of meat.
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