505. MATELOTTE OF EELS, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (21)

eels ↝ Fish, eel [Fish]
sliced carrot, &c. ↝ Carrots, raw [Vegetables and Vegetable Products]
a bottle of French white wine ↝ Wine, white [Wine]
some essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
the liquor produced by three dozen blanched oysters ↝ Oysters, raw [Shellfish]
a little of their own liquor
a large ladleful of white velouté sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
two glasses of white wine ↝ Wine, white [Wine]
a leason of four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a large pat of crayfish butter ↝ Butter, NFS [Butter and animal fats]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the three dozen oysters before alluded to ↝ Oysters, raw [Shellfish]
some button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
crayfish-tails
an oval piece of bread, about three inches high, cut in flutes all round and fried of a light colour ↝ Bread, vegetable [Yeast breads]
a group of small quenelles of whitings
large crayfish ↝ Crayfish, cooked [Shellfish]
small fluted bread croûstades ↝ Bread, vegetable [Yeast breads]
soft roes of mackerel or carp ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
soft roes of mackerel or carp ↝ Fish, carp, raw [Finfish and Shellfish Products]

Instructions (3)

Cut the eels into four-inch lengths, put them into a stewpan with sliced carrot, &c.; moisten with a bottle of French white wine, some essence of mushrooms, and the liquor produced by three dozen blanched oysters; stew the eels thus prepared; drain, trim, and put the pieces of eels into a clean stewpan, with a little of their own liquor to keep them moist and to warm them in.
Put the remainder of the liquor into a stewpan with a large ladleful of white velouté sauce, and two glasses of white wine; reduce the whole quickly on the fire, incorporate therein a leason of four yolks of eggs, a large pat of crayfish butter, some lemon-juice, and a little nutmeg; pass the sauce into a bain-marie containing the three dozen oysters before alluded to, some button-mushrooms, and crayfish-tails.
When about to dish up, first place upon the dish an oval piece of bread, about three inches high, cut in flutes all round and fried of a light colour; then set the pieces of eels in a perpendicular position up against the fried bread, garnish the croûtons with a group of small quenelles of whitings, sauce with the ragout prepared for the purpose, garnish round with large crayfish, and small fluted bread croûstades filled with soft roes of mackerel or carp, and send to table.

Original Text

505. MATELOTTE OF EELS, A LA PARISIENNE.
Cut the eels into four-inch lengths, put them into a stewpan with sliced carrot, &c.; moisten with a bottle of French white wine, some essence of mushrooms, and the liquor produced by three dozen blanched oysters; stew the eels thus prepared; drain, trim, and put the pieces of eels into a clean stewpan, with a little of their own liquor to keep them moist and to warm them in. Put the remainder of the liquor into a stewpan with a large ladleful of white velouté sauce, and two glasses of white wine; reduce the whole quickly on the fire, incorporate therein a leason of four yolks of eggs, a large pat of crayfish butter, some lemon-juice, and a little nutmeg; pass the sauce into a bain-marie containing the three dozen oysters before alluded to, some button-mushrooms, and crayfish-tails. When about to dish up, first place upon the dish an oval piece of bread, about three inches high, cut in flutes all round and fried of a light colour; then set the pieces of eels in a perpendicular position up against the fried bread, garnish the croûtons with a group of small quenelles of whitings, sauce with the ragout prepared for the purpose, garnish round with large crayfish, and small fluted bread croûstades filled with soft roes of mackerel or carp, and send to table.

Notes

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