Anguille a la Durand (Stuffed Eel Sections Poached in Mirepoix and Pouilly)

Ingredients

• eel
• Farce de brochet or Farce de merlan (pike or whiting forcemeat)
• muslin
• Mirepoix Bordelaise
• butter
• Pouilly wine
• water
• 25 grammes butter
• 150 grammes butter
• Cayenne pepper

Instructions

1. Cut the eel into sections 7 centimetres long and bone them.
2. Fill them with pike or whiting forcemeat and put them back into shape.
3. Wrap each stuffed section in a square of muslin and tie it.
4. Stew a Mirepoix Bordelaise in butter and moisten it with two thirds Pouilly wine and one third water.
5. Poach the sections in it.
6. Unwrap them and glaze them in the oven with 25 grammes of butter and 2 spoonfuls of the reduced cooking liquid.
7. For the accompaniment, reduce the cooking liquid by two thirds, leaving the Mirepoix in it.
8. Finish it with 150 grammes of butter and heighten it lightly with Cayenne.
9. Serve this accompaniment separately.