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1. 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.
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2. Stirring frequently, cook uncovered for 2 to 3 minutes, until the greensbegin to wilt.Add the eels and, turning the slices frequently, cook overmoderate heat for 5 minutes, but do not let them brown.
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2. 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 shows no resistance when pierced with the tip of a knife.
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3. In a small bowl, beat the egg yolks with a fork 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.
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4. Transfer the entire contents of the skillet to a shallow glass or enameled 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 appetizers.
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NOTE: If you prefer, you may serve the anguilles au verthot, the moment they are done, as many Belgians do.
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