1 (2 pound) fresh eel, skinned and cleaned
2 c May Wine
1 qt light beer
2 slices pumpernickel, grated
sprig of parsley
1 bay leaf
1/2 t thyme
4 T butter
4 new boiled potatoes
Cut eel in small pieces. Place in a kettle with May Wine, beer, pumpernickel, and herbs. Bring slowly to a boil, then simmer gently until fish is done, 25 to 30 minutes. Remove eel to a deep soup tureen. Add butter
to soup kettle. Stir until steaming hot. Pour over eel.
Serve the soup with new boiled potatoes. Serves 4.