| 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.
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