How to Cook Fish

by Myrtle Reed

EELS À LA REINE

Prepare and cut up the eels. Fry in butter with half a can of mushrooms, and dredge with flour. 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.