* 750g-1kg Eels, skinned and cleaned
* 40g Butter
* 6 Shallots
* ½ teaspoons Dried Sage
* ½ teaspoons Dried thyme
* ¼ teaspoons Dried tarragon
* 2 tablespoons fresh Parsley, finely chopped
* Pinch of Salt
* Freshly ground black pepper
* 180ml Dry white wine
* 120ml water
* 3 Egg yolks, lightly beaten
* Juice of ½ a Lemon

===Method===
* Cut the Eels into 5cm lengths.
* Heat the Butter in a Frying pan.
* Sauté the Eel pieces over a moderately high heat until lightly Browned.
* Add the Herbs, seasoning, Wine and just enough water to barely cover the Eels.
* Bring to a Simmer, cover the pan and cook slowly for 6-8 minutes or until the Eels are just tender.
* Remove the Eels to a serving dish, leaving the liquid in the pan.
* Mix a little of the hot liquid with the Egg yolks.
* Pour the Egg mixture and the Lemon juice to the liquid in the pan and whisk over a very low heat until slightly thickened - do not allow to Boil.
* Pour the Sauce over the Eels and place in the Refrigerator and serve cold.

______________________________