6 tablespoons butter
1 cup coarsely chopped spinach leaves
½ cup coarsely chopped fresh
parsley
4 tablespoons coarsely chopped fresh
sorrel
¼ cup finely cut fresh chervil
1 tablespoon finely cut fresh mint
(optional)
1 teaspoon finely cut fresh thyme
1 teaspoon finely cut fresh tarragon
½ teaspoon finely cut fresh
sage
2 pounds eel cleaned, skinned and
cut crosswise into 2-inch lengths
1 cups dry white wine
1½ teaspoons salt
Freshly ground black pepper
2 egg yolks
2 tablespoon strained fresh lemon
juice
In a heavy 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the spinach, parsley, sorrel, chervil, mint, thyme, tarragon, and sage. Stirring frequently, cook frequently for 2 to 3 minutes, until the greens begin to wilt.
Add the eels and, turning the slices frequently, cook over moderate heat for 5 minutes, but do not let them brown. Then stir in the wine, salt, and a few grindings of pepper, cover tightly, and simmer over low heat for 15 minutes or until the eel sows no resistance when pierced with the tip of a knife.
In a small bowl, beat the egg yolks only long enough to combine them. Stir in ½ cup of the simmering cooking liquid and mix well, then slowly pour the mixture into the skillet, stirring gently all the while. Add the lemon juice and taste for seasoning.
Transfer the entire contents of the skillet to a shallow glass or enamelled baking dish. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled. Serve cold, as a first course.
Note: If you prefer, you may serve the anguilles au vert hot, the moment they are done, as many Belgians do. Also, if you cannot find fresh spices, use half of the called amount in the dried crumbled form, except for sorrel, use bottled or canned sorrel, strained and squeezed dry in a towel.