Rinse the skinned eel and put it into boiling salted water together with the chopped vegetables. Pick up and pick over (remove any remaining flesh from the bones, discard the bones) the fish after 15 minutes. Fry butter and flour and add the fish stock (The "soup" from the eel) little by little. Whip the egg yolk (the yellow part Yuppers) and mix it with the cream, then add it while whipping. Then pour the soup over the fish and vegetables. Sprinkle (you got it) the parsley over the soup. Serve hot.
I made some corrections, I love to cook almost as well as I love to fish! Thank You for the recipe!
Delbert (Del) Roberts
[EMAIL PROTECTED]
Belton, SC
My little spot on the River of Life
SC Department of Natural Resources Home Page
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