Serves: 6 people Difficulty ': Hard Preparation time: 1 hour INGREDIENTS 1.2 kg. Anguilla's salt 2 onions 1 clove of garlic butter, white wine, pepper, a bouquet garni about 20 peeled shrimp (also frozen and thawed at room temperature) 1 dozen heads of mushroom brandy cream flour ----------- --------------- PROCEDURE Clean and gutted eel, but without 'Spell: cut into logs of 8 - 10cm.
one, put it in a large pot and add salt, let stand for 5 minutes. Meanwhile, finely chop the onion with the clove of garlic, put the mixture in a pan with 70g. of butter and brown sweet fire for about 15 minutes so the onions wilt take too well without color. Then the pieces of container lying in the eel and fry seasoning on all sides, turning over 'times in the sauce.
Then moisten with enough white wine to almost cover them, a little salt and pepper, add the bouquet garni and cook over high heat first, then with moderate boil for about 20 minutes so that the wine is reduced by 2 / 3. At this point add salt and pepper, pour a glass of brandy and three tablespoons of white wine.
Simmer for 5 minutes, then remove from heat and remove shrimp and mushrooms from the bowl. United to their gravy as eel filtered with the sieve; boil softly for a few minutes, then add a cup of cream. Season with salt, if necessary, then a few minutes before removing from heat, add another half cup of cream.
Take to the boil, then removed everything from the stove and serve hot. 
one, put it in a large pot and add salt, let stand for 5 minutes. Meanwhile, finely chop the onion with the clove of garlic, put the mixture in a pan with 70g. of butter and brown sweet fire for about 15 minutes so the onions wilt take too well without color. Then the pieces of container lying in the eel and fry seasoning on all sides, turning over 'times in the sauce.
Then moisten with enough white wine to almost cover them, a little salt and pepper, add the bouquet garni and cook over high heat first, then with moderate boil for about 20 minutes so that the wine is reduced by 2 / 3. At this point add salt and pepper, pour a glass of brandy and three tablespoons of white wine.
Simmer for 5 minutes, then remove from heat and remove shrimp and mushrooms from the bowl. United to their gravy as eel filtered with the sieve; boil softly for a few minutes, then add a cup of cream. Season with salt, if necessary, then a few minutes before removing from heat, add another half cup of cream.
Take to the boil, then removed everything from the stove and serve hot.
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