Stew in butter two ounces of sorrel, one-quarter ounce each of parsley and chervil, a few tarragon leaves, one-quarter ounce of savory, a sprig of green thyme, and a few sage-leaves all of which must be chopped. Remove the skins from two pounds of small eels, remove the heads, and cut into pieces two inches long. Put these pieces with the herbs, stiffen them well, and add one pint of white wine and a little salt and pepper, and two tablespoonfuls of cream. Set to cook for ten minutes, thicken with the yolks of four eggs, and a few drops of lemon juice, and leave to cool in a bowl. This preparation of eel is served very cold.