For this excellent Belgian national dish, small eels are chosen. Remove the heads, skin the eels, and cut in 3 inch lengths. Put them in a saucepan with a little butter, season with salt and pepper and add a plentiful amount of finely chopped herbs--mint, sage, savory, chervil, parsley and sorrel. Simmer for about 15 minutes, and add 3/4 of white wine to 1/4 of water, sufficient to cover the fish. Boil for about 10 to 12 minutes. Remove the saucepan from the fire and stir in the yolks of 3 or 4 eggs, previously mixed with the juice of 2 large lemons, a little less than 1/2 cup of cold water, and a little butter. When well mixed, put the eels in an earthenware vessel, pour the stock over them and let stand till cold.
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Belgian Cooking Recipes
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