|Stock||1 Pint (Good Quality)|
|Port wine/Claret||125 Milliliter (Small Glass)|
|Lemon rind strips||1 Tablespoon|
|Cayenne pepper||To Taste|
|Lemon juice||1 Teaspoon|
Wash and skin the eels.
Cut into pieces about 3 in long.
Put into a saucepan, add the stock, wine, finely-chopped onion, cloves, lemon rind and seasoning.
Simmer gently for 1/2 hr., or until tender, then lift carefully on to a hot dish.
Meanwhile knead to-gether the butter and flour, add it to the stock in small portions, stir until smoothly mixed with the stock.
Boil for 10 min., then add the cream and lemon juice and a little more hot stock if the sauce is too thick.
Season and strain over the fish.
Serving size: Complete recipe
Calories 2339 Calories from Fat 1208
% Daily Value*
Total Fat 134 g206.7%
Saturated Fat 38.1 g190.6%
Trans Fat 0 g
Cholesterol 1210.9 mg403.6%
Sodium 1674.5 mg69.8%
Total Carbohydrates 65 g21.6%
Dietary Fiber 5.2 g20.8%
Sugars 18.3 g
Protein 184 g368.9%
Vitamin A 655.2% Vitamin C 83%
Calcium 33.6% Iron 38.4%
*Based on a 2000 Calorie diet