Matelotte Normande Ragout

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (5)

thirty crayfish tails
about half a pint of mussels ↝ Mussels [Shellfish]
three dozen of parboiled oysters ↝ Oysters, raw [Shellfish]
an equal proportion of white button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a ladleful of Matelotte Normande sauce (No. 32) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Place the crayfish tails in a stewpan with the mussels, oysters, and mushrooms.
Add the Matelotte Normande sauce.
Allow the whole to boil up a minute or two on the stove.
Use the ragout to garnish soles or other fish for which it is prepared.

Original Text

MATELOTTE NORMANDE RAGOUT.
PREPARE thirty crayfish tails, and place them in a stewpan with about half a pint of mussels, three dozen of parboiled oysters, and an equal proportion of white button mushrooms; to these add a ladleful of Matelotte Normande sauce (No. 32), allow the whole to boil up a minute or two on the stove, and use the ragout to garnish soles or other fish for which it is prepared.

Notes

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