MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Fried Eels with Creamed Potatoes
  Categories: Danish, Seafood, Ceideburg 2
       Yield: 1 servings
  
            Eels
            Eggs
            Salt
            Bread crumbs
            Flour
            Butter
  
   (Stegt Aal med stuvede Kartofler)
   
   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 POTAYOES:  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. Host & Son, Copenhagen,
   1957.
   
   Posted by Stephen Ceideberg; March 9 1993.
  
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