shallots,
fried in two tablespoonfuls of butter, added to a wineglassful each
of white wine and vinegar. Add two cupfuls of stock and thicken
with browned flour cooked in butter. Boil for five minutes, add
one tablespoonful each of chopped mushrooms, parsley, pickles,
and capers, and two tablespoonfuls of butter. Garnish with lemons
and parsley.

[Page 115]
FRIED EELS--I

Prepare and cut up the fish according to directions previously
given and soak for several hours in vinegar with salt, pepper, and
grated lemon-peel. Drain, dip into batter, and fry in deep fat.
Serve with any preferred sauce.

FRIED EELS--II

Prepare according to directions previously given and cut into two-inch
pieces. Dredge with flour and saute in hot lard, or dip into egg
and bread-crumbs and fry in deep fat. They may also be dipped into
corn-meal before frying.

FRIED EELS--III

Prepare the eels according to directions given for Stewed Eels
a la Americaine, sprinkling with shallot and parsley also. Let
stand for several hours, dip into egg and crumbs, and fry in deep
fat. Serve with any preferred sauce.

FRIED EELS--IV

Clean the eels, cut into two-inch pieces, and parboil for eight
minutes. Sprinkle with salt and pepper, dip into corn-meal, and
saute in salt pork fat.

[Page 116]
EELS FRIED IN BATTER

Cut a large cleaned eel into joints, and soak for several hours
in cold water, to which salt, pepper, and vinegar have been added.
Drain dip in batter, and fry in hot fat. Drain on brown paper and
serve with Tomato Sauce.

EELS A LA LYONNAISE

Clean two large eels, cut into four-inch lengths and remove the
bones. Cook in equal parts of white wine and water to cover, adding
salt, pepper, a sliced onion, a clove of garlic, and a bunch of
parsley. Drain the fish and strain the liquid. Thicken with two
tablespoonfuls of flour rubbed smooth with two tablespoonfuls of
butter. Boil for fifteen minutes and skim. Add two tablespoonfuls
of butter and the juice of a lemon. Bring to the boil, pour over
the fish, and serve with a garnish of small onions fried in butter
and sugar.

EELS A LA VILLEROY

Clean two large eels and cut into lengths. Cover with salted and
acidulated water, add a bunch of parsley, a sliced onion, and a
pinch of powdered sweet herbs. Boil slowly for ten minutes, cool,
and drain. Melt one tablespoonful of butter and cook in it two
[Page 117]
tablespoonfuls of flour. Add two cupfuls of white stock and cook
until t