Eel à la Suffren

Name: Eel à la Suffren
Cuisine: France
Ingredients: eel; anchovy fillets; court-bouillon (white wine court-bouillon); tomato purée; butter; a pinch anchovy essence; a pinch cayenne pepper

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eel
anchovy fillets
court-bouillon (white wine court-bouillon)
tomato purée
butter
a pinch anchovy essence
a pinch cayenne pepper

Instructions

Lard the eel finely with anchovy fillets. Poach the eel in a white wine court-bouillon (white wine stock with vegetables and aromatics) that has been prepared in advance.
For the sauce: strain and reduce the cooking liquid. Bind it with tomato purée. Mount the sauce with butter (monter au beurre) and finish with a small amount of anchovy essence and a pinch of cayenne pepper.