Eels a la Marechale

Skin an eel as described in No. 57, suppress the second blueish skin by first laying the eel over a bright charcoal fire, then hold the head in one hand in a cloth, and with another cloth in the other hand, pull off the skin all at once; shave the spinal bone and ventrals with a very keen knife, contrary ways from the bone. Empty out the insides and the blood adhering to the spinal bone, and cut the fish up into three inch lengths; braise in a mirepoix, and white wine stock (No. 419), and fish stock (No. 195). When the fish is cooked, drain, and lay it on a dish, pouring the strained stock over; let get cold, then drain off the pieces, and bread them English style (No. 13), and broil over a slow fire. Add to a supreme sauce (No. 547), reduced with the above stock, some minced truffles, olive shaped quenelles, and small shrimps; serve the eels on a hot dish, and the garnishing separate.