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| What You Need: |
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1 pound small eels
1 tablespoon mixed herbs (sage, chervil, mint, parsley, sorrel, watercress)
2 oz butter
1 small onion
¾ pint white wine
Seasoning
3 egg yolks
1 pound fresh spinach, washed and trimmed
Juice of 1 lemon
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| How To Cook: |
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1. Remove the heads of the eels, skin the fish and cut into 2-3-inch lengths.
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2. Melt the butter, put the eels in this with the sliced onion and add the seasoning, spinach and the chopped mixed herbs.
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3. Add the wine, and simmer gently for 15 - 20 minutes until the fish and spinach are cooked.
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4. Remove the pan from the heat and stir in the egg yolks, previously mixed with the lemon juice.
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5. Reheat gently, but do not boil; serve either hot or cold.
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