The French Cookbook

Eel Stew

Ingredients (Serves 6)

2 eels (3 1/3 pounds)

6 ounces butter

? cup oil

2 lemons juice

1 table spoon brandy

1 bottle "cÙtes-du-RhÙne"

9 ounces small mushroom

3 onions

24 small onions

3 shallots

1 bouquet garni

1 big glove of garlic (crushed)

1 table spoon sugar

Procedure

Skin, gut, wash and cut the eels into sections. Put these pieces in a terrine and soak 2 hours in lemon juice.

Peel and wash the mushrooms. Peel the shallots and the onions. Chop separately the shallots and the big onions.

Steam the onion and 2 ounces butter. Add the drained and dried pieces of eels. Add garlic and shallots. Brown lightly in a large frying pan.

Warm softly the wine with the bouquet garni in a pan.

Baste the eels with the brandy and flame. Add the boiling wine. Salt and pepper. Cover and cook ? hour.

Put the small onions, 1 ounce butter and sugar in a pan and cover with water. Cook until complete evaporation.

Cook slowly the mushrooms with an ounce of butter and lemon juice..

Drain the eels and keep them warm. Reduce (2/3) the cooking juice and filter it in a conical strainer. Thicken with butter and flour. Add 2 ounces butter. Whip. Add the mushrooms, the frosted onions. Pour this sauce on the eels.