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Richmond Eel Pie

(England.) Skin, clean, and cut up 2 large eels, wash and dry them and cook with 1 ounce of butter, 2 tablespoonfuls of chopped mushrooms, a tablespoonful of chopped parsley, 1 minced onion, a bayleaf, salt, pepper, rind of a lemon, 1 glass of sherry, and a cup of consomme. Cook until the eels are tender, strain the sauce and thicken it with flour and butter. Line a deep dish with pastry, arrange the eels in it and pour the sauce over, with sliced hard-boiled eggs on top. Then cover with a lid of thin pastry, ornamented with leaves of the same, glaze with yolk of an egg and bake it 1 hour in a moderate oven, serve hot or cold.