Bone two large eels from head to tail, cut the meat off in slanting dice
the size of a teaspoon; put a quarter of a pound of butter into a
stewpan, with a spoonful of chopped eschalots, to which add a quarter of
a pound of flour; stir it over a moderate fire five minutes, let it
cool, then add three quarts of good consommé (No. 134); when it boils
throw in the bones of the eels, a small bunch of turtle herbs; let it
boil a few minutes; skim it well, pass through a tammie into a clean
stewpan; put the raw eel into it, with two spoonfuls of Harvey sauce,
one do. essence of anchovy, a quarter of a handful of picked parsley,
two glasses of port wine, a little salt and sugar; place it again over
the fire, boil five minutes, skim, and serve.