hick, stirring constantly. Take from the fire and season
to taste. Add the yolks of four eggs well beaten and cool. Dip
the pieces of eel in this sauce, and set on ice. Roll in cracker
crumbs, dip in beaten egg, then in bread-crumbs, and fry brown
in deep fat.

EELS A LA TARTAR

Cut up the eel and cook in court bouillon with wine. Drain, dip in
egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise
mixed with chopped parsley, olives, pickles, and capers.

EELS A L'INDIENNE

Chop fine an onion, half a carrot, and a stalk of celery. Fry in
butter, dredge with flour, and cook thoroughly. Add enough stock to
make the required quantity of sauce, and cook until thick, stirring
constantly, Season with mace, thyme, a bay-leaf, minced parsley, and
curry powder. Strain through a sieve and pour over eels stewed in
wine and seasoned with vegetables according to directions previously
given. Serve with a border of boiled rice sprinkled with grated
Parmesan cheese.

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EELS A LA NORMANDY

Fry in butter a pound and a half of prepared eels. Add a wineglassful
of white wine or cider, a tablespoonful of mushroom catsup, and
salt, pepper, and grated nutmeg to season. Simmer for ten minutes,
add one cupful of white stock, half a dozen mushrooms, a dozen
oysters, and half a dozen shrimps. When cooked take from the fire,
add the yolks of two eggs well beaten, and serve at once.

STUFFED EELS A L'ITALIENNE

Skin the eel but keep the head on. Remove the back-bone and stuff
with seasoned crumbs, mixed with minced parsley and mushrooms.
Skewer in the form of a circle; put into a saucepan with two ounces
of butter, a small bunch of parsley, a chopped onion, two cupfuls
of white wine, and salt, pepper, and grated nutmeg to season. Bake
for an hour, basting as required. Drain, take out the parsley, and
add to the sauce two cupfuls of brown stock, and one cupful of
chopped mushrooms. Boil for five minutes and thicken with browned
flour cooked in butter. Season with minced parsley and lemon-juice,
pour the sauce around the eel, and serve.

EELS A LA LONDON

Fry four chopped onions in butter, dredge
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with flour, and cook thoroughly. Add two cupfuls of stock, half a
cupful of Port wine, two bay-leaves, and salt and pepper to season.
Cook until thick, stirring constantly. Add one large cleaned eel,
cut into two-inch lengths, cover, and cook for fifteen minutes.
Serve on toast.

EELS A LA REINE

Prepare a