1. Skin and clean 2 eels.
2. Cut the eels into pieces about 1 to 1 1/2 inches long.
3. Sauté 1 small onion, chopped in 1 tablespoons oil until the onion begins to turn golden.
4. Add the eels.
5. Add 1 tablespoon paprika, 2 cups white wine or enough to cover the eels.
6. Add 1 tablespoon chopped shallot or onion.
7. Add a little salt and 6 to 8 peppercorns.
8. Bring to a boil.
9. Cover the pan and simmer for about 18 minutes or until the eel is tender.
10. Strain the liquid.
11. Soften 1 teaspoon gelatin in cold water.
12. Stir in the gelatin.
13. Cool the eel.
14. Split the pieces.
15. Remove the bones.
16. Arrange the pieces in a serving dish.
17. Pour the gelatin mixture over them.
18. Chill them in the refrigerator.
19. Sprinkle with paprika just before serving.

List of ingredients required:

• 2 Eels.
• 1 small onion.
• 1 tablespoon oil.
• White wine.
• 1 tablespoon chopped shallot.
• Salt.
• 6 to 8 peppercorns.
• 1 teaspoon gelatin.
• Water.
• Paprika.