anguille à la rouennaise



  • feminine A cleaned and skinned eel is incised both sides, formed into a ring and poached with a mirepoix of aromatic vegetables. When cooked, it is glazed by basting with the cooking liquor. It is served with a centre garnish of mushrooms, poached oysters and poached soft roe, the garnish being coated with strained cooking liquor thickened with sauce espagnole, and the whole surrounded with shallow-fried smelts.