(Recipe #6, page 127)
Kill and clean the eel as described in no. 1, and cut it in pieces. Cook it au bleu by pouring hot vinegar over it, then place it in boiling water with a dash of vinegar, salt, a bay leaf, lemon slices, shallots, whole peppercorns, cloves, and a small knob of butter and simmer for 10–15 minutes. Bring it to the table piping hot with potatoes, butter, and mustard. Grated horseradish with vinegar, high quality olive oil, and a bit of sugar also goes well. It is a good idea to keep the cooking broth so that any leftover pieces of eel can be kept in it.
Eel also needs less salt than other fish.
Translated by David Green.