anguille pompadour



  • feminine Cleaned and skinned eel, incised both sides, formed into a ring, cooked in white wine court bouillon and cooled in the cooking liquor; then drained, dried, coated with a mixture of Villeroi and Soubise sauce, panéed and deep-fried until heated through and browned. Served with fried parsley and croquettes of pommes dauphine, accompanied with tomato-flavoured béarnaise sauce.