Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1 onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil well; add the eels and 1 glass of wine. Boil ten minutes longer; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice. Serve with fried croutons.
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