Add one cupful of stock and half a cupful
of white wine. Bring to the boil, season with salt, pepper, and a
chopped onion, and cook until the eel is tender. Skim, take from
the fire, and add the juice of half a lemon, beaten smooth with
the yolks of two eggs.
EELS A LA POULETTE
Stew the eels in white wine with carrot, onion, parsley, bay-leaf,
thyme, pepper-corns, and salt to season. Drain and serve with Poulette
Sauce.
FRICASSEE OF EEL
Prepare the eel according to directions previously given, cook in
equal parts of white wine and water, seasoning with mace, pepper,
nutmeg, cloves, sweet herbs, allspice, and salt.
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Boil until the eels are tender, then skim out. Add a little anchovy
paste to the sauce, with a tablespoonful of butter, bring to the
boil, take from the fire, add the yolks of two eggs well beaten,
pour over the fish, and serve.
FRICASSEED EELS
Skin, clean, and cut up. Cover with cold water, add salt, and minced
parsley to season, cover, and cook slowly for an hour. Thicken
with a tablespoonful each of butter and flour blended together
and made smooth with cold water. Season highly with pepper, and
serve.
STEWED EELS WITH CUCUMBERS
Clean and skin two eels, cut into pieces and soak in cold water
for an hour.
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