Brochettes of Eels

Cut two or three eels in slices about one inch in thickness, after skinning and
cleaning; lay them in a dish, dust over with salt, pepper and a little finely chopped
parsley and sweet herbs and let them stand for two or three hours. Have in readiness
some truffles parboiled in white wine and cut into slices; put the pieces of eels
on attelettes or skewers with pieces of truffle between; brush the whole over with
yolk of egg, dip into sifted breadcrumbs, put them into a fryingpan of boiling fat
and fry for about twenty minutes. When done put them on a dish without removing
the skewers and serve.