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Boiled Eels

Boiled eels simmered with parsley and butter, served in a tureen.

From an old cookbook · modernised transcription
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Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Boiled Eels

Ingredients

Directions

Prepare

  1. Choose small eels for boiling.

  2. Place eels and parsley in a saucepan and add enough water to cover them.

  3. Simmer until tender.

Serve

  1. Remove eels.

  2. Pour a little parsley and butter over them.

  3. Serve in a tureen.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eels
The main protein; simmering in water cooks them gently until the flesh becomes tender.
Parsley
Adds a fresh, herbal aroma to the cooking water and the finished dish.
Butter
Adds richness and a smooth, fatty mouthfeel to the finished dish.

The step that matters

Simmer until tender. Simmering rather than boiling hard keeps the eel flesh from toughening and breaking apart. Vigorous boiling contracts muscle proteins, making the eels tough and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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