2 pounds of eels
fresh herbs, as many of the following as possible (amounts are approximate):
5 ounces sorrel or watercress
2 ounces parsley
2 ounces chevril
1 sprig tarragon
1 sprig mint
1 sprig sage
1 handful spinach
2 ounces new leaves of white nettle
5 tablespoons butter
1 cup dry white wine
2 egg yolks
1 tablespoon heavy cream
1. Clean and skin the eels; remove heads and tails. Cut into 2-inch lengths.
2. Wash and chop together all the herbs. Cook slowly in a large saucepan in butter. Add the eels and sauté 5 minutes. Add wine to cover the contents, salt and pepper to taste. Cook 15 minutes.
3. Remove from heat and thicken the sauce with a mixture of the egg yolks and cream. Add the lemon juice at the very last.
Serve either hot or cold.
The more herbs you use, the better the dish will be. In Flandre, during some seasons, they use as many as fourteen varieties, including the young nettle leaves, which are traditional. The eels must be small.
Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING a division of Illustrated World Encyclopedia, Inc. Printed in Japan