Matelote d’anguille is a famous old Creole dish. The following is the old Creole recipe, and when once eaten after this mode of preparation, there is seldom a refusal to give the Eel its due credit as a dish fit for the most fastidious gourmet. It should always be remembered that the largest Eels are not the best for eating. The Creoles always reject those taken from the river, near the wharves. The Eels found in the bays and lakes are the most recherche.
Clean and skin the Eel, using about two pounds. Cut in one-inch or two-inch pieces as desired. Take one large onion or a half-pint of button onions, and a clove of garlic, and chop fine. Make a Roux with