Eels en Matelote
INGREDIENTS for dish for 6 persons.-2 lbs. of eels, 5 or 6 young onions, a few mushrooms, when obtainable; salt, pepper and nutmeg to taste; 1 laurel leaf, 1/2 pint of port wine, 1/2 pint of medium stock, butter and flour to thicken. AVERAGE COST, 38.
Rub the stewpan with butter, dredge in a little flour, add the onions cut very small, slightly brown them, and put in all the other ingredients. Wash and cut up the eels into pieces 3 inches long; put them in the stewpan and simmer for 1/2 hour. Make round the dish a border of croûtons; arrange the eels in a pyramid in the centre, and pour over the sauce. very hot.
TIME. hour.
SEASONABLE from August to March.