S team the onion and 2 ounces butter. Add the drained and dried pieces of eels. Add garlic and shallots. Brown lightly in a large frying pan. W arm softly the wine with the bouquet garni in a pan.
B aste the eels with the brandy and flame.
Add the boiling wine. Salt and pepper. Cover and cook hour. Cook until complete evaporation. D rain the eels and keep them warm.