1106 Eel and crayfish in aspic

• 3 lbs eel
• 1 onion
• ½ parsley root

Cut off the head of a live eel. When the blood has drained away, rub the eel with coarse sand and salt,* rinse, wipe dry, and cut into pieces. Add salt and boil the eel in a small quantity of water with root vegetables. When it has completely cooked, remove the skin. Strain the bouillon, clarify with eggs or caviar, and cool slightly. Meanwhile, boil