(Recipe #8, pages 127 – 128)
Clean the eel as described above, cut it in pieces, salt it, let it stand for an hour, and rinse it before continuing. Bring it to a boil in a strong, slightly salted bouillon that almost covers it, along with a few chopped mushrooms, and cook the eel until done.
Then roll oblong dumplings of fish forcemeat and boil them for 5 minutes at most in the ragout. Take fresh egg yolks in proportion to the eel, some flour, and knob of fresh butter, a few drops of lemon juice, and a bit of mace, knead the mixture together, and slowly let it dissolve in the boiling broth to form a smooth sauce.
Pour the sauce slowly over the eel, shaking the sauce gently to prevent it from curdling, and let the fricassee cook together, adding a little salt and lemon juice if necessary. Pour the rather thick sauce over the pieces of eel and dumplings, garnish with capers, and decorate the dish with fleurons (see section V, no. 17) or the like.
Translated by David Green.