Anguille des Gourmets (Eel with Crayfish Tails in Bechamel)

Ingredients

• eel
• court-bouillon with Chablis
• 20 fine crayfish
• half a litre Sauce Bechamel
• 50 grammes butter

Instructions

1. Divide the eel into sections of 8 centimetres.
2. Poach them in a court-bouillon with Chablis, then bone them after cooking.
3. Add the tails of 20 fine crayfish, cooked as for bisque, to the fillets.
4. Sauce them with half a litre of Sauce Bechamel.
5. Finish with a Beurre d'ecrevisse drawn from the pounded crayfish shells and 50 grammes of butter.