Eel à la Rouennaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eel
- Mirepoix
- red wine
- mushrooms
- oysters
- soft roes
- sauce Espagnole
- smelts
Instructions
- Roll the eel into a ring.
- Poach it in a Mirepoix moistened with red wine.
- Glaze it in the oven.
- Dish the eel up on a round dish.
- Arrange a garnish of mushrooms, poached and bearded oysters and escalopes of poached soft roes in the middle of the ring.
- Strain and reduce the cooking liquor, thicken it with sauce Espagnole, and coat the garnish with it.
- Surround the eel with a border of headless smelts sautéed à la Meunière.