• 3 lbs eel
  • 1 onion
  • ½ parsley root
  • ½ carrot
  • 2–3 black peppercorns
  • 6–8 allspice
  • 2–3 bay leaves
  • dill
  • parsley
  • 24 small crayfish, and, if desired, 12 large crayfish


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 crayfish and peel the crayfish tails and claws. Pour several spoons fish broth from the eel into a mold for the aspic. Let cool and add pieces of eel, layering them with crayfish tails and claws and sprigs of parsley and dill. Pour on the remaining fish broth. To serve, unmold onto a platter. The dish may be garnished with whole boiled crayfish.

*See for remarks on cleaning eels.