Matelotte Ragout

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Peel and blanch half a pint of button onions.
  2. Fry them of a light-brown colour over a slow fire.
  3. When done, drain them on to a sieve, in order to free them from the butter.
  4. Place them in a bain-marie with an equal quantity of white button mushrooms, crayfish tails, and small quenelles of whiting.
  5. Add a ladleful of Matelotte sauce (No. 31).
  6. Allow the ragout to boil for two or three minutes.
  7. Use it for garnishing the Matelotte, or any other dressed coloured fish it is intended for.
Original Text
MATELOTTE RAGOUT. PEEL and blanch half a pint of button onions, fry them of a light-brown colour over a slow fire; when done, drain them on to a sieve, in order to free them from the butter, and place them in a bain-marie with an equal quantity of white button mushrooms, crayfish tails, and small quenelles of whiting; to these add a ladleful of Matelotte sauce (No. 31), and after allowing the ragout to boil for two or three minutes, use it for garnishing the Matelotte, or any other dressed coloured fish it is intended for.
Notes
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