Matelote of Eels.

are and then cut one and a half pounds of eels into pieces of two inches in length. When well washed, put them in a stewpan with one tablespoonful of butter; fry them for two minutes; add a glassful of red wine, a third of a pinch of nutmeg, half a pinch of salt, and a third of a pinch of pepper, also a bouquet (No. 106), a glassful of fish-stock (No. 118), and three tablespoonfuls of mushroom liquor. Add six small, glazed onions, and six mushroom buttons. Cook for thirty minutes, then put in a tablespoonful of white roux (No. 117); stir well while cooking five minutes longer, and serve with six heart-shaped croûtons (No. 116).

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