Eel in Jelly

Ingredients per 1000g (1 kg) of meat

eel	1.5 kg	3 lbs.
water	1.25 L	1-1/2 quarts
wine vinegar	250 ml	1/4 quart
peppercorns	10 units	10 units
cloves	3 units	3 units
salt	to taste	to taste
bay leaves	2 units	2 units
onion	1 sliced	1 sliced
soupgreens
lemon	1/4, sliced	1/4, sliced
white gelatine	14 layers	14 layers
bouillon cube(beef or chicken)	1 unit	1 unit
hard boiled eggs	2 units	2 units
egg white	1 unit	1 unit

Instructions

1. Bring the 1-1/2 quarts of water to a boil with vinegar, peppercorns, salt, bay leaves, sliced onions, sliced lemon, and soupgreens.
2. Add the eel and simmer gently for 15 minutes.
3. Remove the eel and boil the broth down to 1 quart.
4. Into this put the crushed egg shells, the white of egg mixed with some broth, 1/4 teaspoon of meat extract and the gelatine and cook for a minute, then set aside.
5. When the bouillon is clear, strain it finely.
6. Slice the two hard boiled eggs and cover the bottom of a dish with them, then pour on some jelly and fish bouillon and let it get cold.
7. Next put the eel on and the rest of the sliced egg, then pour the rest of the stock over and let it get cold.

Notes