Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three−inch pieces. Heat 2
tablespoonfuls of butter; add 1 onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup of water,
salt, pepper, 1 bay−leaf, some parsley and thyme. Let boil well; add the eels and 1 glass of wine. Boil ten
minutes longer; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon−juice. Serve
with fried croutons.
