A whole eel formed into a ring and parboiled in a white court-bouillon and cooled. It is then coated with a mixture of white sauce and puréed onions (soubise), dipped in flour, egg and breadcrumbs and deep-fried. It is served with fried parsley and croquettes of pommes Dauphine, together with a tomato-flavoured béarnaise sauce or sauce Choron.
