Eel à la Romaine

Ingredients

• small eels
• 1 litre fresh peas
• 1 lettuce
• 100 grams butter
• 0.5 décilitre white wine
• beurre manié (kneaded butter)

Instructions

1. Cut the small eels into short sections and season them. Stiffen them in butter over moderate heat.
2. Add the fresh peas, sliced lettuce, 100 grams of butter, and the white wine. Cook very gently en étouffée (covered, in its own steam), allowing the vegetables and eel to braise together.
3. Toward the end of cooking, bind the sauce lightly with beurre manié (kneaded butter made from flour and cold butter worked together). Dress in a timbale (dome-shaped mold) just before serving.