Cover with
cold salted water and bring to the boil. Add an onion, a dozen
cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes,
drain, dry, roll in flour and fry brown in butter. Add two cupfuls
of boiling water, and salt, pepper, and fine herbs to season. Add
a cupful of button onions peeled and fried brown in butter and
sugar. Cover and simmer for one hour. If the sauce should evaporate,
add more boiling water. When done, add half a cupful of wine and
serve.
MATELOTE OF EELS A LA PARISIENNE
Clean and cut the eels into four-inch pieces. Cover with white
wine and season with sliced carrot and chopped mushrooms. Add also
the liquor from three dozen parboiled oysters. Simmer until the
eels are done and drain. Add to the liquor half a cupful of white
stock, and thicken with flour cooked in butter. Add two wineglassfuls
of white wine and boil until thick, stirring constantly. Take from
the fire, and add the yolks of four eggs beaten
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smooth with the juice of half a lemon, a tablespoonful of butter,
and a grating of nutmeg. Add the parboiled oysters, and a handful
of button mushrooms. Reheat, pour over the fish, and serve.
MATELOTE OF EELS A LA GENOISE
Prepare the eels and cut into four-inch lengths.
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