Note 215 — INDEX

No. 215. Eels en Matelote.—Take two pounds skinned eels and cut into three lengths, sprinkle salt inside and out and let them stand one hour, then wipe dry without washing, put them to cook in a stewpan with one-third red wine and two-thirds water, two bay leaves, a little thyme, three cloves, a blade of mace, pepper and salt, simmer gently thirty to forty minutes, not long enough to let them break to pieces, remove to serving dish and keep hot; strain the liquid, add one tablespoon of brandy, and three of cream, heat hot and pour over the eels, which should be served hot.