First skin and draw the eels by splitting down the vent; then cut them into pieces of about three inches long, and remove the backbone by loosening it on both sides with a knife, and cut it out with scissors.
This done, season the pieces of eel with chopped parsley and shalot, pepper, and salt, a very little oil, and a few drops of vinegar or lemon-juice; dip each piece in beaten egg, and bread-crumb them without disturbing any portion of the seasoning.
When about to send to table, fry the pieces of eel in hot frying fat, dish them in a circular row, pour some piquante sauce in the centre, and serve.