Eel à la Vénitienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eel
- white-wine court-bouillon
- mushrooms
- soft roes
- sauce Vénitienne
Instructions
- Roll the eel into a ring or cut it into sections.
- Poach it in a white-wine court-bouillon.
- Glaze it in the oven at the last.
- Dish it up on a round dish.
- Cut cooked mushrooms and soft roes into large dice and arrange them in the middle.
- Coat the garnish with sauce Vénitienne.