Eel au Vert à la Flamande (Formula B)

Ingredients

• small eels
• 50 grammes butter
• half a litre beer
• salt
• pepper
• the herbs of Anguilles au Vert
• starch (if needed)

Instructions

1. Cut the eels into sections as in formula A and stiffen them with 50 grammes of butter.
2. Moisten with half a litre of beer and season with salt and pepper.
3. Cook for 10 minutes.
4. At the last moment add the herbs of formula A, coarsely chopped.
5. Let boil for a few moments.
6. If the sauce seems too thin, thicken it with starch.
7. Turn out into a terrine.