Braised Eels (Royal Style) Recipe ingredients

To prepare this Braised Eels (Royal Style) Recipe, first skin and wash an eel, and cut in 2-inch pieces; sprinkle with salt and allow them to stand an hour or two. Put into cold water for ten minutes; then dry, and put in a buttered saucepan, season with salt and pepper and a suspicion of nutmeg; over the whole put a little scraped parsley root, a few whole white peppers, and a few slices of lemon and shallots. Put the saucepan over a moderate fire, with hot ashes on the lid, and braise till the fish is done. Take out the pieces of eel and keep hot while you add to the saucepan a cupful of stock; boil a few minutes, then thicken with a white roux; take from the fire, and the slightly beaten yolks of 3 eggs. Let it come to a boil, and strain this into a saucepan with twice the quantity of German sauce; let it boil once; pour over the eel, and serve.