It is most important that the eels should be
served very hot.
Any sort of fish will do as well for this dish.
No. 44. Filletti di Pesce alla Villeroy (Fillets of Fish)
Ingredients: Fish, flour, butter, Villeroy.
Any sort of fish will do, turbot, sole, trout, &c. Cut it into
fillets, flour them over and cook them in butter in a covered
stewpan; then make a Villeroy (No. 18), dip the fillets into it and
fry them in clarified butter.
No. 45. Astachi all'Italiana (Lobster)
Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of
fish, olives, anchovy butter, button mushrooms, truffles, lemon,
crayfish, Italian sauce.
Two boiled lobsters are necessary. Cut all the flesh of one of the
lobsters into fillets and put them into a saucepan with half a cup
of Velute sauce (No. 2) and half a glass of Marsala, and boil for a
few minutes. Put a crouton of fried bread on an oval dish and
cover it with a forcemeat of fish, and on this place the whole
lobster, cover it with buttered paper, and put it in a moderate
oven just long enough to cook the forcemeat.
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