Skin the eel, fillet it and cut into thin slices. Stiffen in butter with chopped shallot, chopped raw mushrooms and chopped parsley; allow to cool.
Line a buttered oblong mould with short paste, coat this with a layer of fish forcemeat then fill the mould with alternate layers of the prepared eel and forcemeat.
Cover with a sheet of the same paste, sealing it well to the moistened edges;
© 1903 All rights reserved. Published by Taylor and Francis.