Eel à la Tartare

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Poach the eel, whole or cut into sections, in a white-wine court-bouillon.
  2. Drain it and pat it dry.
  3. Crumb it à l'anglaise.
  4. Fry it at the moment of serving.
  5. Dish up with fried parsley on a plate bordered with gherkins.
  6. Serve Sauce Tartare with it.

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