Eels Ticino

1-1/2 lb. eel
1 gill white wine
1 bay leaf
1 egg, beaten lightly
few sprigs thyme
1/2 tsp. of mixed spice
butter (for dipping and frying, melted)
1 tsp. olive oil
bread crumbs
salt and pepper

Clean and skin eels and cut into 1-inch pieces. Place in an earthen ware or oven-proof glass casserole.
Mix wine, pepper, spices and salt and pour over eels, cover and cook in a moderate oven for 45 minutes.
Carefully remove eels from sauce and drain well, dip in melted butter then in lightly beaten egg and coat with bread crumbs.
Fry until golden brown in butter to which little oil has been added. Good for 6 persons.

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MIU 14-Inch Polished Stainless-Steel Wide Perforated Fish Turner
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