Preparation:
* Note: The recipe for "Beurre Manie" is included in this database.
In large, heavy saucepan, combine eels, chopped onions, bay leaf, thyme, garlic, wine, and salt. Bring to boil. Add brandy and ignite. Cover and simmer for 15 minutes. Remove eels to heated dish and keep warm.
Meanwhile, in small saucepan, heat 1 tablespoon butter. Add small onions and cook for 10 minutes, or until onions are slightly browned.
Strain cooking liquid from eels and return liquid to pan. Add mushrooms, small onions, and pepper. Bring to boil and simmer for 10 minutes. Return eels to pan and continue cooking for 10 minutes, or until eels are tender. Add Beurre Manie. Cook for a few seconds, until sauce thickens. Remove eels to heated serving dish. Surround with onions and mushrooms.
Off fire, add remaining butter cut into small pieces. Pour sauce over eels. Garnish with fried bread. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
