(Recipe #7, page 127)
Cook the eel as in no. 6, but use half vinegar and half water and keep the eel in this broth until it is needed. It is best, however, not to leave the eel in the broth as it cools but to remove it and put it back when the broth is cool. It will stay fresh for 8 days. Garnish the serving dish nicely with thin slices of pickle, hard-boiled eggs, beets, lemon slices, capers, and parsley and serve with a remoulade sauce (see section XVII) or with mustard, vinegar, and oil.
Translated by David Green.