(Recipe #12, page 128)
Clean and gut the eel as described in no. 1. Next remove the bones, spread the body of the eel, and sprinkle it with salt. If the eels are small, sew two together so that the roll will not be cramped.
Make a stuffing of 4–5 hardboiled eggs, parsley, shallots, thyme, and marjoram (all chopped), nutmeg, and salt. If available, add a few small chopped fish. Mix the stuffing well and spread it over the interior of the eel, roll it up firmly, and carefully tie it together with twine.
Melt butter in a Dutch oven, place the eel in it and cook it until it is tender and begins to brown. Many cooks who prepare stuffed eel like this wrap it in a cloth and boil it in salted water. When served warm, it goes well with baby peas; served cold, it is cut in slices, with a remoulade sauce or sauce à la diable (both described in section XVII) passed separately.
Translated by David Green.