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