1 lb. of eels a little chopped parsley 1 shalot;
grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon small
quantity of forcemeat 1/4 pint of bechamel (see Sauces); puff paste.
Method:
Skin and wash the eels, cut them into pieces 2 inches long, and
line the bottom of the pie-dish with forcemeat. Put in the eels, and
sprinkle them with the parsley, shalots, nutmeg, seasoning, and
lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more;
make the bechamel hot, and pour it into the pie.
