Put in enough cider to cover the fish, and simmer for fifteen minutes.
Take up the fish, strain the sauce, and thicken it with two
tablespoonfuls of butter. Add two tablespoonfuls of butter to the
sauce, reheat, pour over the eels, and garnish with small onions
fried brown in butter and sugar.
MATELOTE OF EELS--I
Prepare and cut up the fish according to directions previously
given. Put into a saucepan with one cupful each of stock and Claret,
a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf,
and a pinch each of thyme, cloves, parsley, and salt. Take out the
fish, strain the sauce, add to it a tablespoonful each of butter
and flour cooked together, and pour over the fish.
MATELOTE OF EELS--II
Cut a pound and a half of prepared eels into two-inch pieces and
fry for two minutes in butter. Add a wineglassful of Claret, and
three tablespoonfuls each of stock and mushroom liquor. Season
with salt, pepper, and grated nutmeg, and a pinch of powdered sweet
herbs. Add six small onions and six button mushrooms. Cook for half
[Page 125]
an hour and thicken with a tablespoonful each of butter and flour
cooked together.
MATELOTE OF EELS--III
Prepare two eels and cut them into two-inch lengths.
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