Anguille a la Menagere (Grilled Eel with Mustard Butter)

Ingredients

• medium eels
• gherkins
• Beurre maitre-d'hotel
• mustard

Instructions

1. Divide medium eels into sections of 7 to 8 centimetres.
2. Score them finely and season them.
3. Grill them raw.
4. Dress them on a dish bordered with gherkins.
5. Soften Beurre maitre-d'hotel and work in 1 spoonful of mustard per 100 grammes of butter; serve it as the accompaniment.