Matelote of Eels

Skin two large eels, cut them into pieces, without opening the belly, thrust a
knife blade into each piece, and twist it around to remove the inside. Wash them
well ; put into a saucepan with one breakfast cupful of stock and half a pint of claret,
adding a clove of garlic, a whole pepper, a sliced onion, a bay leaf, thyme, cloves,
parsley and a little salt, and boil gently until done. Take out the pieces of fish,
strain the liquor and add a liquorglassful of brandy to it. Put a piece of butter into
a saucepan, stir in one tablespoonful of flour to thicken, add it to the sauce and boil.
Place croutons of fried bread in a circle on a dish ; arrange the fish in the center, pour
the sauce over and serve.