1 kg – 2,2 lb eels
80 g – 2,8 oz. butter
4 slices white bread
2 egg yolks
2,5 dl – 1 cup white wine
1 lemon
100 g – 3,5 oz. sorrel
tarragon
100 g – 3,5 oz. spinach
parsley
powdered thyme
sage
powdered bay leaves
salt and pepper

Chop some parsley, tarragon and sage. Wash and chop sorrel and spinach. Clean eels and cut into 3-inch pieces. Melt the butter and saut? the eels. Lower the heat and add spinach and sorrel. When these vegetables are wilted add wine, thyme, bay leaves, chopped parsley, tarragon and sage. Season with pepper and salt and let simmer for 15 minutes.

Cut the bread slices in 2 and brown them in butter. Keep warm. Beat the egg yolks with some sauce and add this mixture to the rest of the sauce. Don’t let it cook, or it will curdle!

Put the eels on the croutons, pour some sauce over them and serve at once.

4 servings.

Source: my collection