Anguille a la Poulette (Eel in Poulette Sauce)

Ingredients

• small eels
• onions
• butter
• flour
• water
• salt
• pepper
• 1 bouquet garni
• small mushrooms
• egg yolks
• chopped parsley

Instructions

1. Sweat chopped onions in butter without letting them colour at all.
2. Add the small eels, cut into sections, and stiffen them well.
3. Sprinkle with flour and moisten with water.
4. Season with salt and pepper, add 1 bouquet garni and cook gently.
5. Dress the eel sections in a timbale with small cooked mushrooms.
6. Thicken the sauce with egg yolks and pass it through a fine strainer.
7. Pour it over the sections and sprinkle with chopped parsley.