Eels, Broiled or Fried, Tartar Sauce

Cut slices of eel three inches long, and cook them in white wine mirepoix (No. 419), and fish stock (No. 195). When done, range the pieces in a tureen, and pour their stock over, strained through a sieve; let them cool off, then drain and dip each piece in melted butter, roll them in bread-crumbs, and broil over a slow fire; dress them on a hot dish, or else bread the eels by dipping in eggs and rolling in bread-crumbs, smooth this nicely, and fry in plenty of hot fat; drain, dress on a folded napkin, and decorate the top with fried parsley; serve separately a plain tartar sauce (No. 631).