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.
FRICASSÉE 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. 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.
FRICASSÉED 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. Drain, cover with wine and water, seasoning with salt, pepper, onion, and parsley, and simmer for fifteen minutes. Take out the fish and add three sliced and parboiled cucumbers. Strain the sauce, thicken with flour cooked in butter, and boil for ten minutes. Skim, add the yolks of four eggs well beaten and take from the fire. Season with red pepper and lemon-juice, strain over the fish, and serve.
STEWED EELS—I
Put into a saucepan three fourths of a cupful of butter and fry in it four small chopped onions. Add a tablespoonful of flour, cook through, and add two cupfuls of boiling water or stock. Cook until thick, stirring constantly, then put in one large cleaned eel cut into inch pieces; cover and cook for fifteen minutes.