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EELS, STUFFED (a la Hollandaise)

Take a fine eel, skin and clean it, and divide it into two pieces. Cut down the front and carefully remove the backbone. Fill the hollow space with a firm stuffing made with whiting, mixed with chopped truffles or mushrooms. Put the pieces of eel in form again with bands of fat pork or bacon, and tie with string. Place them in a saucepan on a foundation of vegetables and herbs. Close the saucepan and let them cook a little, then moisten with some fish stock and white wine. Cook for twenty or thirty minutes. Now drain the pieces of eel, arrange them on a dish, and garnish with small potatoes. Send to table with a sauce Hollandaise (see HOLLANDAISE SAUCE) served separately. Probable cost, 2s. 6d.