Roulade Of Eel Recipe
Ingredients
| Eel | 2 Pound (1 Eel) | |
| Hard-cooked eggs | 3 , chopped | |
| Dill pickles | 2 , chopped | |
| Mushrooms | 4 , sliced | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Vegetable stock/Consomme | 1 Quart | |
| Vinegar | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2083 Calories from Fat 1166
% Daily Value*
Total Fat 129 g198.8%
Saturated Fat 28.6 g142.9%
Trans Fat 0 g
Cholesterol 2079.6 mg693.2%
Sodium 4968.5 mg207%
Total Carbohydrates 13 g4.5%
Dietary Fiber 6.9 g27.8%
Sugars 4.3 g
Protein 198 g395.4%
Vitamin A 657.8% Vitamin C 30.5%
Calcium 32.5% Iron 45%
*Based on a 2000 Calorie diet
Directions
Split in half; remove bones.
Lay half the eel on a double thickness of cheesecloth.
Mix hard cooked eggs, pickles, mushrooms, raw egg, salt, and pepper.
Spread over the eel on cloth.
Top with other half of eel.
Wrap eel in the cloth.
Place in a large kettle.
Add stock and vinegar to kettle.
Boil gently 30 minutes.
Let cool 1 1/2 hours.
To serve, remove eel from cloth.
Set on platter.
Garnish, if desired.
Serve with a sauce such as Mustard Sauce or Horseradish Sauce
Chef
