Recipe#10992

Title: Eel

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Matelote of Eel a la Bourguignonne 
 Date: 17 Nov 1996 19:57:01 -0700 
 Message-ID: <961113181705_1183230088@emout10.mail.aol.com> 

I have never done this myself,  could not get past the first line of
 directions. But I have a friend who likes it. Lei
 MATELOTE OF EEL A LA BOURGUIGNONNE
 Matelote d'anguille a la Bourguignonne - French
 from: French Cooking for Everyone
 1 1/2 lb eel
 1 onion
 1 carrot
 1 clove garlic, crushed
 1 bouquet garni
 4 cups red wine
 butter
 salt
 pepper
 Skin, clean out and wash the eel. Dry with a cloth and cut into 3 inch
 piece., Butter a saute pan liberally and line with a layer of thin-sliced
 onions and carrots. cook gently for 15-20 minutes. Add garlic and bouquet
 garni, season with salt and freshly ground pepper. Arrange the pieces of eel
 on top of the garnish. Add enough  wine to just cover the fish. Bring to a
 boil quickly, then cover and simmer gently for 20 minutes. Remove eel, put
 into an earthenware dish and strain the pan juices over it.
 Finish off in the following manner:
 20 small onions
 pinch salt
 pinch sugar
 20 button mushrooms
 kneaded butter
 1/4 lb butter
 Peel the onions, scald and cook in  2 tablespoons butter until golden.
 Season with pinch of salt and a pinch of sugar. Add mushrooms, saute for a
 few seconds, pour in the liquid in which the eels were cooked, and bring to a
 boil. Add the eel, simmer for 2-3 minutes and thicken with a liaison of
 kneaded butter. (Allow 2 tablespoons of kneaded butter for 1 cup liquid) Add
 it to the sauce , half a teaspoonful at a time. Toss gently. Check seasoning,
 remove from heat and add remaining butter in small pieces. Half a teaspoon of
 anchovy butter may be added at the same time, if desired.
 Arrange on a heated dish, garnished with watercress and fried croutons.
 Serves four.