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2 lbs. eel
1/2 pt. white wine
1/2 c. stock
2 onions, sliced
1 clove garlic
Salt to taste
3 tbsp. butter
Skin the eel, cut in 3 inch pieces; brown the onions with eel, herbs, garlic, and salt. Cover with wine and stock. Cover, bring to boil, and let simmer for about 1/2 hour. Remove the pieces of eel from the liquid, strain the liquid through a sieve into another pan and let it cook until reduced by 1/3. Pour liquid back over eel and serve with croutons of fried bread.
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