Eel Stew Recipe:
1. Skin and clean the eels
2. Peel and thinly slice the onions
3. Saute half the onions in 2 oz of butter until they are golden
4. Wash, dry and cut the eels into 2inch pieces
5. Add the eels to the onions and continue frying for about 10minutes while turning them until they are lightly browned
6. Pour in the wine and bring it to a simmer
7. Peel, slice and chop the carrot
8. Peel and crush the garlic
9. Add the carrot and the garlic to the pan, together with the remaining onion, bouquet garni, mace and the seasoning
10. Cover with the lid and simmer for 25minutes
11. In the meantime, wipe and trim the mushrooms
12. Peel the button onions and saute them together with the mushrooms in the remaining 1 oz of butter
13. Remove the fish and keep warm on a serving dish
14. Beat the cream and egg yolk together and add a little of the fish liquid
15. Blend this into the mixture in the pan and continue stirring until the sauce thickens
16. Pour the sauce over the eels and serve garnished with the mushrooms, onions and bread triangles
List of ingredients required:
1 and 1/2 lb eels
2 small onions
3 oz unsalted butter
1 clove garlic
1 carrot
1 bouquet garni
1/2 level teaspoon ground mace
Salt and black pepper
1 egg yolk
1/4 pint double cream
Garnish:
12 button onions
12 button mushrooms
Fried bread triangles
