Ingredients: 3-4 lbs. fresh eel (estimate) 3/4 c. water 3-4 eggs 2 lg. lemons 1 tbsp. butter 3/4 c. white wine Directions:1. Simmer for about 15 minutes, add 3/4 cup of white wine to 1/4 cup of water sufficient to cover the fish. Boil for 10-12 minutes. 2. Remove the saucepan from the fire and stir in the yolks of 3 or 4 eggs, previously mixed with the juice of two large lemons, or a little less than 1/2 cup cold water, and a little butter. 3. When well-mixed, put the eels in an earthenware vessel, pour the stock water, and a little butter, and let stand until cold. |