soups
( known from medieval times )
serves 6
If you can, buy your eels from a fishmonger who keeps live eels.
Ask him to prepare and skin them for you, then hurry home and cook
them immediately, for the delicate flesh quickly deteriorates.
570ml / 1 pint fish stock
570ml / 1 pint water
3ml / 1/2tsp ground mace
2.5cm / 1 inch square lemon peel, free of pith
8 whole peppercorns
bouquet garni
salt
450g / 1lb eel, small preferably
55g / 1oz butter
2 large onions, chopped
45ml / 3 tbsp plain ( all purpose ) flour
300ml / 1/2 pint milk
2 egg yolks, beaten
2ml / 1/4tsp sugar
60ml / 4 tbsp fresh parsley, chopped finely
Put the stock, water, mace, lemon peel, peppercorns and bouquet
garni into a large saucepan, season with salt, bring to the boil and add
the eels.
Simmer for 20-30 minutes, or until the eels are tender with the flesh
beginning to come away from the bone. Strain off and set aside the
cooking liquid. Discard the lemon peel, Peppercorns and bouquet garni.
Remove the eel flesh from the bones and cut it into 4cm /
11/2 inch pieces.
Heat the butter in the cleaned saucepan and cook the chopped onion
in it over a low heat for about 15 minutes, until it is soft and transparent.
Stir in the flour and cook for one minute, gradually add the stock,
stirring constantly, Add the milk. Bring to a gentle boil, stirring,
until the soup is thickened and smooth. Add the eel pieces and simmer for
3 minutes.
Blend 45ml / 3 tbsp of the soup into the beaten egg yolks. Add
this mixture to the soup with the sugar and stir over a low heat for 2 minutes.
Do not let the soup boil or it will curdle. Stir in the parsley,
check the seasoning and serve at once.