Char in Matelotte

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

For stewing the char

an onion and carrot cut in thin slices ↝ Onions, raw [Vegetables and Vegetable Products]
an onion and carrot cut in thin slices ↝ Carrots, raw [Vegetables and Vegetable Products]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a bouquet of parsley and green onions ↝ Parsley, raw [Not included in a food category]
a bouquet of parsley and green onions ↝ Onions, green, raw [Onions]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a few pepper-corns ↝ Corn, raw [Corn]
some parings of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a bottle of claret

For the sauce

a sufficient quantity of brown sauce
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

For the ragout

some prepared button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
button-onions ↝ Onions, raw [Vegetables and Vegetable Products]
very small quenelles of whiting

For garnish

a border of large crayfish ↝ Crayfish, cooked [Shellfish]
some croutons ↝ Croutons [Crackers, excludes saltines]

Instructions (6)

Trim the char intended to be dressed, place them in an oval stewpan with an onion and carrot cut in thin slices, also a bay-leaf and a sprig of thyme, a bouquet of parsley and green onions, a blade of mace, a few pepper-corns, some parings of mushrooms, and a little salt.
Moisten with a bottle of claret, and set the whole to stew gently on a stove-fire for about twenty minutes or half an hour, according to the size of the fish.
As soon as the fish are done, drain them on a wet napkin; remove their skin with a knife, and place them neatly on the dish.
Reduce the liquor in which the char have been stewed (after first being strained and skimmed) with a sufficient quantity of brown sauce for the purpose.
When the sauce is reduced, add a little nutmeg, a pat of butter, and some lemon-juice, and pass it through a tammy into a stewpan containing some prepared button-mushrooms, button-onions, and very small quenelles of whiting.
Warm the ragout, pour it over and about the char, garnish the matelotte with a border of large crayfish, and some croutons, and serve.

Original Text

CHAR, IN MATELOTTE.
TRIM the char intended to be dressed, place them in an oval stewpan with an onion and carrot cut in thin slices, also a bay-leaf and a sprig of thyme, a bouquet of parsley and green onions, a blade of mace, a few pepper-corns, some parings of mushrooms, and a little salt; moisten with a bottle of claret, and set the whole to stew gently on a stove-fire for about twenty minutes or half an hour, according to the size of the fish. As soon as the fish are done, drain them on a wet napkin; remove their skin with a knife, and place them neatly on the dish. Then reduce the liquor in which the char have been stewed (after first being strained and skimmed) with a sufficient quantity of brown sauce for the purpose; when the sauce is reduced, add a little nutmeg, a pat of butter, and some lemon-juice, and pass it through a tammy into a stewpan containing some prepared button-mushrooms, button-onions, and very small quenelles of whiting; warm the ragout, pour it over and about the char, garnish the matelotte with a border of large crayfish, and some croutons, and serve.

Notes

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