Matelote d'anguille a la Bourguignonne

1 1/2 lb eel
1 onion
1 carrot
1 clove garlic, crushed
1 bouquet garni
4 cups red wine
butter
salt and pepper

Skin, clean out and wash the eel. Dry with a cloth and cut into 3
inch piece., Butter a saute pan liberally and line with a layer of
thin-sliced onions and carrots. cook gently for 15-20 minutes. Add
garlic and bouquet garni, season with salt and freshly ground
pepper. Arrange the pieces of eel on top of the garnish. Add enough
wine to just cover the fish. Bring to a boil quickly, then cover
and simmer gently for 20 minutes. Remove eel, put into an earthenware
dish and strain the pan juices over it.


20 small onions
pinch salt
pinch sugar
20 button mushrooms
kneaded butter
1/4 lb butter

Peel the onions, scald and cook in 2 tablespoons butter until
golden. Season with pinch of salt and a pinch of sugar. Add
mushrooms, saute for a few seconds, pour in the liquid in which
the eels were cooked, and bring to a boil. Add the eel, simmer for
2-3 minutes and thicken with a liaison of kneaded butter. (Allow
2 tablespoons of kneaded butter for 1 cup liquid) Add it to the
sauce , half a teaspoonful at a time. Toss gently. Check seasoning,
remove from heat and add remaining butter in small pieces. Half a
teaspoon of anchovy butter may be added at the same time, if desired.

Arrange on a heated dish, garnished with watercress and fried
croutons. Serves four.