Braised Eel, Royal Style

Pour German sauce over braised eel royal style before serving.

After skinning and cleaning, cut an eel into two-inch pieces, sprinkle with salt and let them remain for an hour or so. Plunge into a bowl of cold water for ten minutes, dry them, put in a well-buttered saucepan and season with grated nutmeg, salt and pepper, and over them place slices of lemons and shallots, also a little scraped parsley root and a few whole white peppers. Set the saucepan over a slow fire with hot ashes on the lid and braise until the fish is done. Place the pieces of eel on a dish; add to the saucepan one breakfast cupful of stock and boil for a few minutes and thicken with a white roux; let this reduce slightly; remove the pan from the fire, add a liaison of the yolks of three eggs, boil up once more, strain into a saucepan containing double its quantity of German sauce, boil up again, pour around the eel, and serve.