12 whole black peppercorns, wrapped in a cheesecloth packet and tied
2 small bay leaves
2 teaspoons salt
¼ cup fresh lemon juice
2 tablespoons finely chopped parsley
2 hard-cooked eggs, cut crosswise into ¼-inch slices
How To Cook:
1. Wash the pieces of eel thoroughly under cold running water and arrange them in one layer in a shallow pan. Sprinkle evenly with the coarse salt, and pour in enough boiling water to cover the pieces completely.
2. Soak for 5 minutes, then drain and rinse the pieces thoroughly under cold running water.
3. Place the eel in a heavy 4- to 5-quart stainless-steel or enameled saucepan. Add the water, vinegar, sliced onion, peppercorns, bay leaves and salt, and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 20 minutes.
4. With a slotted spoon, transfer the pieces of eel to an 8-by-12-by-2-inch baking dish, and stir the lemon juice into the cooking liquid.
5. Discard the peppercorns. Then pour the entire contents of the pan over the eel, spreading the onion slices on top with a fork.
6. Sprinkle evenly with the parsley, and refrigerate for at least 4 hours. When thoroughly chilled, the liquid should form a soft jelly.
7. Just before serving, arrange the slices of egg attractively on the jelly and serve directly from the bowl.
