La Soupe Aux Congres

• 2 lbs. of conger eel
• 4 tablespoons of tomato purée
• 2

Cut the eel in 3 or 4 inch lengths, and sprinkle it with salt—the French always use “gros sel,” a very coarse salt, which gives an excellent flavour—and let it stand for a few hours, or overnight. Then wash the pieces, and cook gently for about 10 minutes in a little butter. Slice the