Ingredients
Eel; Red Wine; Ginger; Cinnamon; Cloves; Cassia Buds; Grains of Paradise; Nutmeg; Cornstarch; Verjus; Red Wine Vinegar
Vegetarian Option: King Oyster Mushroom will be substituted for Eel
A similar recipe appears in all three of our major sources – LM calls this “Reversed Eels” where LV and DF call it a “Soringue” of eels. They appear to be the same dish largely, but LM’s cooking method is slightly different, and he gives us specific directions for butchering it, splitting it down the middle, and tying it together with the flesh outward before poaching. The other two call for frying onions, then adding the eel to this. All three primarily agree on the sauce or broth, however, being strong of wine, thickened, and spiced, and sharpened with vinegar. DF and LM call for nearly the same list of spices, though LM adds Cassia Buds as well, and LV calls for somewhat fewer but includes Saffron. My redaction uses the LM list of ingredients, but for sake of time and budget, we will procure perfectly roasted and readily available eels ready-made from the local Asian market.
References
Modern Redaction
| 1 each | Roasted Eel, whole |
| 1 c. | Vegetable Broth |
| 1/2 c. | Red Wine |
| 1/4 c. | Verjus |
| 2 T. | Red Wine Vinegar |
| 1/2 t. | Ginger |
| 1/2 t. | Cassia Buds (or 1/4 t. Cinnamon) |
| 1/4 t. | Grains of Paradise |
| 1/8 t. | Cloves |
| 1 1/2 T. | Cornstarch |
- Dissolve the Cornstarch in 2 T. of the Broth and set aside.
- Add all of the remaining ingredients to a pot and bring to a boil
- Whisk in the Cornstarch slurry and continue whisking at a boil for 1 minute
- Add the Eel to the sauce and simmer, heating it to 165°F internally
- Remove the Eel from the sauce, cut into 8 pieces, then top with the hot sauce.