Matelote of Eels ŕ la Normande.

ut one and a half pounds of eels into pieces, put them in a saucepan with a tablespoonful of butter; fry two minutes; add a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season well with half a pinch each of salt and pepper, and a third of a pinch of nutmeg. Cook for ten minutes, then add half a pint of good velouté (No. 119), six mushrooms, twelve blanched oysters, six fish quenelles (No. 111), and six small, cooked crawfish tails. Cook again for five minutes, and when ready to serve, beat in three egg yolks, but do not boil again, and garnish with six fried croutons (No. 116).

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