Braised Eel, Royal Style

After skinning and cleaning, cut an eel into two-inch pieces, sprinkle with salt
and let them remain for an hour or so. Plunge into a bowl of cold water for ten
minutes, dry them, put in a well-buttered saucepan and season with grated nutmeg,
salt and pepper, and over them place slices of lemons and shallotSj also a little
scraped parsley root and a few whole white peppers. Set the saucepan over a slow
fire with hot ashes on the lid and braise until the fish is done. Place the pieces of
eel on a dish; add to the saucepan one breakfast cupful of stock and boil for a few
minutes and thicken with a white roux; let this reduce slightly; remove the pan from
the fire, add a liaison of the yolks of three eggs, boil up once more, strain into a
saucepan containing double its quantity of German sauce, boil up again, pour around
the eel, and serve.