EEL PIE.
Ingredients.—1 lb. of eels, a little chopped parsley, 1 shalot, grated nutmeg, pepper and salt to taste, the juice of ½ a lemon, small quantity of forcemeat, ¼ pint of Béchamel; puff paste. Mode.—Skin and wash the eels, cut them in pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff paste. Bake for 1 hour, or rather more; make the Béchamel hot, and pour it into the pie. Time.—Rather more than 1 hour. Seasonable from August to March.