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Eel Fricassee in Puff Pastry Border

4 servings

Ingredients

• 2000 g eel
• salt (a little)
• 1 tbsp flour
• 75 g butter
• 2 cup meat broth
• lemon slices, without peel and seeds (a few)
• 1 pcs bay leaf
• 1 glass white wine
• morels and capers or mushrooms (as needed)
• egg yolks (a little)
• puff pastry, baked (border) (as needed)

Instructions

1. Prepare 2 kilograms of eel, cut into pieces, and salt.
2. Sauté the flour with the butter over the heat until golden, then add the meat broth, lemon slices without peel and seeds, bay leaf, and white wine.
3. Place the rinsed eel pieces into the boiling broth and cook until tender.
4. Then arrange on a heated platter and keep warm.
5. Add morels and capers or mushrooms to the sauce, finish with egg yolks, pour over the eel, and surround the platter with a baked puff pastry border.

Modernized from a treasured 19th-century German cookbook.