{"id":5864,"slug":"fried-eels-sauce-remoulade","title":"Fried eels, sauce rémoulade","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eels","water","a little salt and vinegar","one sliced onion","one carrot","a bouquet garni","flour","beaten eggs","bread crumbs","very hot swimming fat","salt","fried parsley","quartered lemons","sauce rémoulade"],"ingredients_norm":["eel","water","little salt and vinegar","onion","carrot","bouquet garni","flour","egg","bread crumb","hot swimming fat","salt","fried parsley","lemon","sauce remoulade"],"steps":["Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni.","Allow to become cool in its own gravy.","Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow.","Season with salt, and serve on a platter, on a napkin.","Garnish with fried parsley and quartered lemons.","Serve sauce rémoulade separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w102:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"51d147ff4fc54194c41abd262d8015059e7a48c504b0b1849d1f05b35a84cc09","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-eels-sauce-remoulade"}