e yolks of four eggs beaten
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smooth with the juice of half a lemon, a tablespoonful of butter,
and a grating of nutmeg. Add the parboiled oysters, and a handful
of button mushrooms. Reheat, pour over the fish, and serve.

MATELOTE OF EELS A LA GENOISE

Prepare the eels and cut into four-inch lengths. Cover with Claret
or Burgundy and add sliced carrot, onion, minced parsley, chopped
mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to
season. Simmer until done and drain. Add to the liquor half a cupful
of beef stock and thicken it with browned flour. Strain through a
fine sieve, add a tablespoonful of butter, a little anchovy paste,
a teaspoonful of minced parsley, a grating of nutmeg; and a little
lemon-juice. Bring to the boil, pour over the fish, and serve.

MATELOTE OF EELS A LA BORDELAISE

Cut the eels into three-inch lengths, and cover with a bottle of
Claret. Season with carrot, onion, parsley, chopped mushrooms,
thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half
an hour and drain. Thicken the liquor with browned flour rubbed
smooth with butter, add two wineglassfuls
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of Claret, and bring to the boil. Skim, add a teaspoonful of capers,
a pounded clove of garlic, a little butter, grated nutmeg, and
anchovy paste to season. Reheat, pour over the fish, and serve.

BOILED EELS

Cut into short pieces a pound and a half of eels which have been
skinned and cleaned. Put into a saucepan, cover with cold water,
add a tablespoonful of salt, six whole peppers, one red onion,
and a cupful of vinegar. Simmer for half an hour; drain and serve
on a platter with melted butter, lemon-juice, and minced parsley.

PICKLED EELS

Clean and cut three pounds of eels into six-inch lengths. Cover
with salt, let stand for three hours, then rinse thoroughly. Boil
together for fifteen minutes one cupful of vinegar, one cupful
of water, a sliced onion, two bay-leaves, three allspice, and a
slice of lemon. Put in half of the eels and simmer until tender,
take out, and cook the remaining half. Let the vinegar cool before
pouring over the eels.

GREEN EELS

Boil together an onion, a bunch of parsley,
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a pinch of celery seed, and a teaspoonful of mixed spices in a
little water. Add two cleaned and cut eels with water to cover
and simmer until done. Strain the sauce, thicken with butter and
flour cooked together, and pour over the eels. Serve with boiled
potatoes and cucumber s