Eel In Green Sauce

Preparation:

Preparation: Clean and peel the eels, cut them into logs and fry them in a pan with a knob of butter for a quarter of an hour. Salt and pepper. Remove them and set them aside. In the same pan, season a sprig of parsley, a little sorrel and chervil, an onion and a spoonful of chopped rosemary needles, add a small piece of butter if necessary. Cook over low heat for 5 minutes. Pour a glass of wine into the pan, put the eel logs back on the heat and cook for another 5 minutes. Mix the sauce with the egg yolk, a pinch of starch and the lemon juice.