Eel à la Suffren
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eel
- anchovy fillets
- white-wine court-bouillon
- tomato purée
- butter
- anchovy essence
- Cayenne pepper
Instructions
- Lard the eel finely with anchovy fillets.
- Poach it in a white-wine court-bouillon cooked in advance.
- Strain the cooking liquor and reduce it.
- Thicken it with tomato purée.
- Work butter into the sauce and finish it with a little anchovy essence and a point of Cayenne.
- Serve the sauce with the eel.