333 | Matelote of Eels à la Parisienne.
—Proceed the same as for the above (No. 332), only lift out the fish when cooked; reduce the sauce to half, adding three tablespoonfuls of Espagnole (No. 151), six mushroom buttons, six glazed onions (No. 972), and six fish quenelles (No. 227). Stir well while cooking two minutes longer, and serve with six fried pieces of bread garnished with Soubise (No. 250).