Eel Housewife-Style (Anguille à la Ménagère)

Ingredients

• medium eels
• 100 g maître-d'hôtel butter (softened compound butter with parsley and lemon)
• 1 teaspoon mustard
• cornichons (small pickled gherkins)
• salt and pepper

Instructions

1. Cut medium eels into sections 7–8 centimetres long. Score them finely (ciseler) across the skin. Season with salt and pepper, then grill raw over a hot fire until cooked through and lightly charred.
2. Dress the grilled eel sections on a platter bordered with cornichons (small pickled gherkins).
3. Serve with maître-d'hôtel butter (softened butter mixed with parsley, lemon juice, and a teaspoon of mustard per 100 grammes of butter) on the side or melted over the hot eel.