Take a very large eel, cut it into short pieces, and lard them on the back with thin strips of bacon. Place the pieces of eel for three hours in pickle made of oil, sliced onion, sprigs of parsley, salt, and bay leaves. On taking them out place the pieces on a long wooden skewer, separating them by thin slices of bread. Fasten the skewer to a spit and cook before the fire, basting from time to time with melted butter.

With this dish should be served a sauce made in the following manner: - Mix together in a small enameled saucepan some vinegar, shallots, parsley, thyme, bay leaves, and a pinch of pepper. Let them soak for a short time, and then add some strong beef stock thickened with a little flour. Mix well and let it boil for a quarter of an hour. Pass the sauce through a fine strainer and serve in a sauce-boat.