Take a very fresh conger eel, cut it in pieces about four inches long, put these in an earthenware pot and cover them with sea salt or coarse rock salt. Leave the pot in a cool place for two to four days, according to temperature. It is this initial pickling which is the making of the soup.
When you want to make it, wash the pieces of fish and wipe them well; put a good piece of butter in a saucepan, and when melted add the fish; cook for a few minutes, shaking the pan. Remove the fish and fry in the same butter
Before serving, squash the fish in the saucepan with a fork, so as to make it yield all its flavour, and pass over it, in the soup tureen, pieces of stale farm-house bread through a strainer.