ful
of anchovy essence to the sauce. Serve with a border of the rice.

STEWED EELS A LA GENEVOISE

Prepare two eels, cut into four-inch lengths.
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Put into a saucepan with a sliced carrot, an onion, a bunch of
parsley, two cloves of garlic, and salt and pepper-corns to season.
Put in enough cider to cover the fish, and simmer for fifteen minutes.
Take up the fish, strain the sauce, and thicken it with two
tablespoonfuls of butter. Add two tablespoonfuls of butter to the
sauce, reheat, pour over the eels, and garnish with small onions
fried brown in butter and sugar.

MATELOTE OF EELS--I

Prepare and cut up the fish according to directions previously
given. Put into a saucepan with one cupful each of stock and Claret,
a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf,
and a pinch each of thyme, cloves, parsley, and salt. Take out the
fish, strain the sauce, add to it a tablespoonful each of butter
and flour cooked together, and pour over the fish.

MATELOTE OF EELS--II

Cut a pound and a half of prepared eels into two-inch pieces and
fry for two minutes in butter. Add a wineglassful of Claret, and
three tablespoonfuls each of stock and mushroom liquor. Season
with salt, pepper, and grated nutmeg, and a pinch of powdered sweet
herbs. Add six small onions and six button mushrooms. Cook for half
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an hour and thicken with a tablespoonful each of butter and flour
cooked together.

MATELOTE OF EELS--III

Prepare two eels and cut them into two-inch lengths. Cover with
cold salted water and bring to the boil. Add an onion, a dozen
cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes,
drain, dry, roll in flour and fry brown in butter. Add two cupfuls
of boiling water, and salt, pepper, and fine herbs to season. Add
a cupful of button onions peeled and fried brown in butter and
sugar. Cover and simmer for one hour. If the sauce should evaporate,
add more boiling water. When done, add half a cupful of wine and
serve.

MATELOTE OF EELS A LA PARISIENNE

Clean and cut the eels into four-inch pieces. Cover with white
wine and season with sliced carrot and chopped mushrooms. Add also
the liquor from three dozen parboiled oysters. Simmer until the
eels are done and drain. Add to the liquor half a cupful of white
stock, and thicken with flour cooked in butter. Add two wineglassfuls
of white wine and boil until thick, stirring constantly. Take from
the fire, and add th