Stewed Eels, Bordelaise Style

Anchovy butter, a pinch of cayenne and matelote sauce make Bordelaise style stewed eels a rich, elegant supper.

Skin and clean an eel, split it open and put in a stewpan with a slice of onion, two or three sprigs of parsley and a pinch of salt and pepper. Cover with Madeira wine and simmer until the eel is done. Take it out and press between two plates until cold, strain and reduce the liquor, add a little fish glaze and strain it through a conical strain into a bain-marie pan, cut the eel into fillets, put these with a little of the sauce into a stewpan over a moderate fire and heat the eel. Arrange them in a circle on a dish and garnish the center with glazed and blanched small onions. Mix a little anchovy butter and a pinch of cayenne with matelote sauce. Pour over the eels and serve.