Stewed Eels, Poulette Style

A rich white roux sauce with mushrooms, parsley and lemon give a distinctive flavor to stewed eels.

Cut some cleaned eel in two-inch pieces and stew them in a marinade or stock. Make a little white roux, and mix a little broth with it; add a few green onions, a bunch of parsley, one small white onion, five or six mushrooms, and a little glaze, seasoning with pepper and salt, and boil for twenty minutes, stirring continually. Take out the parsley and onions, and add a little finely chopped parsley and the juice of one lemon. Remove the eels, drain, dish, pour over the sauce, and serve.