Preparation: The eel is prepared according to No. 11, cut into 4 inch pieces and cooked almost done in boiling water, salt, 2 tablespoonfuls of vinegar, ½ sliced onion, 8 pepper-corns, 2 cloves, 1 bay-leaf. When almost done, take out the pieces and put them into the gravy, which is prepared in the following way: Heat the butter, stir in the flour, add the cream and stir well until smooth, add salt and lemon juice and let it simmer 10 minutes. Serve eel and dressing on a hot platter and place a rim of cooked rice around it. Then strew over the whole some fine minced parsley. If you wish you may sprinkle chopped parsley over the eel before serving, or you may cook the parsley in the dressing. Remarks: The gravy must be smooth and savory. No. 15—COLD EEL ROULADE. Quantity for 6 Persons. 3 lbs. of eel 4 hard-boiled, chopped eggs 1 tbsp. of chopped parsley 1 tbsp. of chopped capers Juice of one lemon Salt, pepper ½ tbsp. of chopped onion For Cooking. 2 qts. of water 10 pepper-corns 3 cloves 1 bay-leaf 1 small piece of carrot 1 small piece of parsley root 1 small piece of celery root Salt ½ onion Preparation: The eel is prepared as described in No. 11, its head and tail cut off and ripped open lengthwise; intestines and bones carefully taken out; then cut it in two crosswise, to make 4 pieces. These pieces are washed, dried and rubbed with salt. The four hard boiled eggs are chopped and mixed well with the chopped parsley, onion, capers, lemon juice, salt and pepper. This stuffing is put inside of the four pieces of eel and these rolled up tightly and tied with string, then each tied up in a piece of white cloth. Into the 2 qts. of water put all the ingredients for cooking, and the head, tail and skin chopped up into small pieces and cook 15 minutes. This eel stock must be tasted as to seasoning, vinegar added and the prepared pieces of eel cooked in it slowly for 45 minutes. Leave them in the stock until pretty well cooled off, then take them out and place them between two platters. After a few hours, take off the strings and cloth and cut them into thin slices which are served on green lettuce leaves and garnished with hard-boiled eggs. You may serve them also with pickles and mayonnaise or mustard dressing. Remarks: These eel roulades may be made into eel jelly. See Chapter Nine, No. 9. No. 16—LARDED PICKEREL. Quantity for 6 Persons. 3½ lbs. of fish ⅛ lb. of bacon Salt 1 pinch of pepper ¼ lb. of butter 1 tbsp. of flour ¾ pt. sweet or sour cream ½ tsp. of meat extract 1 tbsp. of Parmesan cheese Juice of ½ lemon 1 tsp. of capers