FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A L' ANGLAISE, EEL A L'ANGLAISE, ANGUILLES A LA 'ANGLAISE, ANGLAISE
Usually denotes a simple English method of cooking, such as plain boiling or steaming. Garniture Anglaise, for boiled beef, consists of plain boiled carrots, turnips, cauliflower, runner beans and potatoes.
In cookery the term anglaise is applied to a mixture composed of eggs, oil (half a tablespoon per egg), salt and pepper. Various ingredients which have to be dipped in breadcrumbs are first coated with this mixture. Ingredients coated with this are said to be a l'anglaise' or in white stock.
ANGLAISE SAUCE
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
is a white, Bechamel with smothered onions, highly seasoned.
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
EEL A L'ANGLAISE [ANGUILLES A LA'ANGLAISE]
are cut fillets of boned eel into collops or 2-inch pieces. Flatten these collops and marinate them for half an hour in oil, lemon juice or vinegar, salt and pepper. Coat them with a panne a l'anglaise odip in lightly beaten egg and roll in breadcrumbs0 and fry them at the last moment. Serve with a butter sauce to which a little anchovy butter has been added.
Berzok, Lindsa Murray. 2005. American Indian Food. Food in American History. Greenwood Press, Westport, Connecticut.
These highly prized, nutritious fish were indigenous to fresh and salt waters of the Atlantic and Gulf coasts. In early spring, these semi-amphibians migrated up the coast, even crossing land to reach fresh-water habitats. Wampanoag Chief Earl Mills recalled, "We'd get the eel spears out, making sure each spear was firmly attached to its handle….With the eel spoear, we could only catch a certain size because we'd have to fight in the mud for them and thrust the spear back and between those hooks, and we'd bring that up and have our hands full."
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
are several kinds the more important being the snig, the grig, the sharp-nosed and the broad-nosed, all of which clsoely resemble each other as far as their bodies are concerned, some being larger and more silvery than others. Eels, all belonging to the Anguilla tribe have a flesh exceedingly coarse and oily, but in spite of that, by submitting it to artistic treatment, some very savoury dishes.