32. NORMAN MATELOTTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (9)

some white Velouté sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
some essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
three glasses of French white wine ↝ Wine, white [Wine]
the liquor from the muscles and oysters used for the matelotte
a leason of four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Reduce some white Velouté sauce with some essence of mushrooms, three glasses of French white wine, and the liquor from the muscles and oysters used for the matelotte.
Add a leason of four yolks of eggs, a pat of butter, some nutmeg, and lemon-juice.
Pass the sauce through a tammy into a bain-marie.
Just before using the sauce, add a spoonful of chopped and blanched parsley.

Original Text

32. NORMAN MATELOTTE SAUCE.
REDUCE some white Velouté sauce with some essence of mushrooms, three glasses of French white wine, and the liquor from the muscles and oysters used for the matelotte; add a leason of four yolks of eggs, a pat of butter, some nutmeg, and lemon-juice; and pass the sauce through a tammy into a bain-marie. Just before using the sauce, add a spoonful of chopped and blanched parsley.

Notes

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