_Ingredients._—1 lb. of eels, a little chopped parsley, 1 shalot,
grated nutmeg, pepper and salt to taste, the juice of ½ a lemon, small
quantity of forcemeat, ¼ pint of Béchamel; puff paste. _Mode._—Skin and
wash the eels, cut them in 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 Béchamel
hot, and pour it into the pie. _Time._—Rather more than 1 hour.
_Seasonable_ from August to March.