Blanquette of Eels

Blanquette d’Anguilles


Skin and cleanse the eel, and cut it in two and a half to three inch lengths, put two sliced onions in a pan with a bunch of herbs, four or five black peppercorns, a pinch of salt and the pieces of eel. Cover well with cold water, let it come to the boil, skim it, and cook gently at the side of the stove for fifteen or twenty minutes; dish the pieces in a neat pile, pour Blanquette sauce over them, and serve very hot.