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Matelote Of Eels

Cut the eels in three or four inch lengths, or truss them into an oval or round shape, place in a stewpan with sliced carrot, onion, parsley, mushrooms, thyme, bay leaf, mace, two or three cloves, etc., season with claret wine and set the eels on the fire to stew. When done drain, trim, and glaze with some lobster coral in the glaze; pile the eels in a pyramidal group on a dish, with some good brown sauce made with the liquor in which the eels have been stewed; garnish round with alternate groups of button mushroons and crawfish tails and send to table