This is a 19th century Danish dish which is quite rich in butter and fishiness! Yum!
Pot to boil
Knife to chop
Cup for egg
1 Lb of Eels
Bread Crumbs (1 slice)
1 large Potato
1 & 1/2 table spoon of Flour
3 knobs of Butter
1/2 a cup of milk
Pinch of Salt
1/2 a tea spoon of Sugar
1 level table spoon of fresh parsley
Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle with salt and leave for an hour. Rinse and dry thoroughly, dip in beaten egg, roll in bread crumbs and fry in plenty of butter. Serve with the browned butter and creamed potatoes.
Creamed Potatoes: Melt a tablespoonful of butter, add 1 1/2 tablespoons flour and a little milk. Stir over a low flame until thickened; season with salt and a little sugar. Cut boiled potatoes in small pieces and add to this sauce. Serve garnished with chopped parsley and butter.
When Danish anglers meet to have fried eel, they try to eat so many that the backbones form a ring around each plate.
From "Danish Cookery" by Suzanne, Andr. Fred.