Procure two fine eels, skin and bone them, have ready prepared some
forcemeat of whiting (No. 124), lay the eel open before you and spread
some of the forcemeat down the centre, upon which lay small fillets of
truffle, pistachios, cooked tongue, and whiting, cover with more of the
forcemeat, and sew the eel up in its original shape, cut it into two
equal parts and envelope each in thin slices of fat bacon, tie in a
napkin and place them in a stewpan in which you have prepared a marinade
as for the trout, but using half a pint of Madeira wine instead of
vinegar, stew gently half an hour or until tender, and leave it to get
cold in the stock, take out and remove them from the napkin, glaze and
place them on your dish side by side upon a stand of Montpellier butter
(No. 1366), and a little between them to hold them together; garnish
round with craw-fish and croutons of aspic (No. 1360). Six rolls of
them, each three inches high, may be dressed into what we term a
bastion, that is standing them up on end in a circle, joining them
together with Montpellier butter, and placing the half of a hard-boiled
egg cut across (to form a cap) upon each, decorated with fillets of
anchovies and very green gherkins.