(Recipe #13, pages 128 – 129)
Cut up the eel, salt it, and rinse it again. For 4 pounds of eel, take 1 tablespoon of flour, stir it over heat with 2 ounces of melted butter to make a roux, add good meat stock, lemon slices without peel or seeds, 1 bay leaf, and Madeira or white wine.
Cook the eel until done and place it on a warmed platter. Immediately add morels, capers, or mushrooms to the sauce, stir in egg yolks, and pour the sauce over the eel. Decorate the edge of the platter with a border of puff pastry.
Translated by David Green.