Eel à la Poulette

Ingredients

• butter
• onions, chopped
• small eels, cut into sections
• flour
• water
• salt
• pepper
• 1 bouquet garni (herb bundle)
• small mushrooms, cooked
• egg yolks
• parsley, chopped

Instructions

1. Heat butter in a heavy pot and sauté the chopped onions gently without allowing them to color. Add the eel sections and cook them until they become firm and set. Dust with flour and add enough water to cover the pieces. Season with salt and pepper, add the bouquet garni, and simmer gently until the eel is tender.
2. Arrange the eel sections in a timbale (deep serving dish) with the cooked mushrooms. Thicken the sauce by whisking in the egg yolks, creating a liaison (emulsion). Strain the sauce through a fine sieve (étamine) and pour it over the eel and mushrooms. Finish by sprinkling with chopped parsley.