Anguille a la Beaucaire (Stuffed Eel Ring Braised in a Terrine)

Ingredients

• eel
• Farce de merlan au beurre (whiting forcemeat with butter)
• 123 grammes mushrooms per pound of forcemeat
• butter
• butter
• 1 spoonful shallots
• 2 decilitres Pouilly wine
• 1 small glass cognac
• 130 grammes butter
• 100 grammes small raw mushrooms
• 20 small onions
• butter

Instructions

1. Bone the eel.
2. Chop the mushrooms, press them, toss them in butter for a moment and let them cool; add them to the Farce de merlan au beurre at 123 grammes per pound.
3. Fill the eel with this forcemeat, sew it up to reform it and give it the shape of an oval ring.
4. Stiffen it in butter.
5. Colour 20 small onions in butter beforehand.
6. Braise the eel in a terrine with 1 spoonful of chopped shallots, 2 decilitres of Pouilly wine, 1 small glass of cognac, 130 grammes of butter, 100 grammes of small raw mushrooms and the coloured onions.
7. Serve in the terrine itself.