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Curried eel (aal i karry)

Yield: 1 Servings

1 Or 2 eels 1 lg Onion Parsley
1/3 c Flour 1 tb Butter
1 Scant teaspoon curry

One large or two small eels are suitable for 4 persons. Skin the eel cut in pieces as long as a finger and put in boiling salt water with a top of parsley. Use water enough to cover only half the fish so the stock will be good and strong. Cook the eel until it is tender and keep it hot while making the sauce. Melt butter in a pot brown a large onion and add flour and curry. Dilute with the fish stock until the sauce is thick enough. Taste it and if it is not strong enough add more curry. Pour it over the eel serve in a deep dish and have an extra dish of fluffy steamed rice. From "Danish Cookery" by Suzanne Andr. Fred. Host & Son Copenhagen 1957. Posted by Stephen Ceideberg; March 9 1993.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More