Anguille a la Pompadour (Eel Ring Villeroy, Fried, with Sauce Bearnaise Tomatee)

Ingredients

• 1 large eel
• court-bouillon with white wine
• Sauce Villeroy soubisee
• very fine breadcrumbs
• fried parsley
• small round croquettes a la Dauphine
• Sauce Bearnaise tomatee

Instructions

1. Score a large eel and roll it into a ring.
2. Cook it in a court-bouillon with white wine and let it cool in its cooking liquid.
3. Drain it and blot it thoroughly dry.
4. Coat it with Sauce Villeroy soubisee, then bread it a l'anglaise with very fine breadcrumbs.
5. Fry it in good time, so that the eel is completely reheated and the coating coloured.
6. Dress it on a napkin with fried parsley in the middle, and arrange a crown of small round croquettes a la Dauphine around it.
7. Serve Sauce Bearnaise tomatee separately.