Anguille a la Orly (Fried Eel Aiguillettes with Sauce Tomate)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- small eels
- breading a l'anglaise
- fried parsley
- Sauce Tomate
Instructions
- Bone small eels and cut the fillets into aiguillettes; flatten them lightly.
- Season them.
- Bread them a l'anglaise, or dip them in a frying batter.
- Fry them at the last moment.
- Dress them with fried parsley and serve Sauce Tomate with them.