{"id":47613,"date":"2021-02-10T18:33:15","date_gmt":"2021-02-10T18:33:15","guid":{"rendered":"https:\/\/www.museum-aarschot.be\/eel-in-green-sauce-celine-milis-1889-1939\/"},"modified":"2021-02-10T18:33:15","modified_gmt":"2021-02-10T18:33:15","slug":"eel-in-green-sauce-celine-milis-1889-1939","status":"publish","type":"post","link":"https:\/\/www.museum-aarschot.be\/en\/eel-in-green-sauce-celine-milis-1889-1939\/","title":{"rendered":"eel in green sauce | Celine Milis (1889-1939)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Recipe by <strong>Celine Milis<\/strong> landlady of caf\u00e9 &#8220;De Scheepvaart&#8221; at the lock of Aarschot. The grandmother of Marie-Jos\u00e9e and Fran\u00e7ois Renier.  The recipe was passed on to Celine&#8217;s daughter, Ang\u00e8le Renier (1912-2006).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wash the eel and put it in a cooking pot with a little water and a teaspoon of butter, bay leaf, pepper and salt, and freshly grated nutmeg. Leave to stew until cooked (= simmer gently, not vigorously. Cooked: when the flesh is still firm, but comes away well from the bone). Take the eel out of the stewing pot and set it aside. Put the chopped herbs in a small pot of water with potato starch. Use this to thicken the cooking liquid. Season with pepper, salt and lemon juice. Never use onion.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"753\" height=\"817\" src=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/02\/cafe-in-de-scheepvaart.jpg\" alt=\"\" class=\"wp-image-16420\" srcset=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/02\/cafe-in-de-scheepvaart.jpg 753w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/02\/cafe-in-de-scheepvaart-276x300.jpg 276w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/02\/cafe-in-de-scheepvaart-508x551.jpg 508w\" sizes=\"auto, (max-width: 753px) 100vw, 753px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Recipe by Celine Milis landlady of caf\u00e9 &#8220;De Scheepvaart&#8221; at the lock of Aarschot. The grandmother of Marie-Jos\u00e9e and Fran\u00e7ois Renier. The recipe was passed on to Celine&#8217;s&#8230;<\/p>\n","protected":false},"author":2,"featured_media":16876,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-47613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/comments?post=47613"}],"version-history":[{"count":0,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47613\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media\/16876"}],"wp:attachment":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media?parent=47613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/categories?post=47613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/tags?post=47613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}