Eel à la Romaine

Ingredients

• small eels
• 1 litre small fine peas
• 1 lettuce
• 100 grammes butter
• half a decilitre white wine
• beurre manié

Instructions

1. Cut small eels into sections.
2. Season them and stiffen them in butter.
3. Add 1 litre of freshly shelled small fine peas, 1 shredded lettuce, 100 grammes of butter and half a decilitre of white wine.
4. Cook very gently in a covered pan.
5. Thicken lightly with beurre manié.
6. Dish up in a timbale at the last moment.