Eels A La Poulette

Turn the eels upon hot cinders till the skin is completely grilled. Wipe and scrape them. Cut off the fins and skin. Cut off the head and tail, and gut them. Cut in pieces of an equal length; wash and leave to blanch; scrape and clean the blood well out; put them in a stew-pan with a bit of butter and some mushrooms; set them for a minute on the fire, and dust them with flour; then add a glass of stock and one of white wine; stir with a wooden spoon till it boils. Put to it a little parsley, two shallots, half a bay-leaf, one clove, salt and pepper to taste, and twenty or thirty button onions; let it simmer, and reduce; skim off the fat; thicken with two or three yolks of eggs well beaten; add the juice of a lemon, and serve.

Eels A La Tartare

Prepare the eels as above; put the pieces in a stew-pan with slices of onions, carrots, parsley, two or three scallions cut in two, a glass of white wine, salt, a bay-leaf, two cloves, and a sprig of thyme. When done enough drain, and roll them in bread-crumbs; dip in egg, roll them again in crumbs, and put them on the gridiron till well browned. Serve with sauce a la tartare. (See Cold Sauces.)

Spitchcocked Eels

Clean them well; rub them with salt, and skin them; slit open the belly and take out the bone; wash and dry them; cut them in pieces about four inches long; dredge them with flour, and wipe it off so that they may be quite dry. Make a batter of melted butter thickened with yolks of eggs, a little minced parsley, sage, and a very little shallot, some pepper and salt. Roll the pieces of eel in finely-grated bread-crumbs; dip them in the batter, and roll them again; then broil them over a clear fire of a fine light brown. If the eels are small they may be dipped and broiled whole. Serve with a remoulade a tartare, or a Dutch sauce. (See Sauces.)