31. MATELOTTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Take the wine in which the fish has been stewed, and add to it a ladleful of brown sauce, and some trimmings or essence of mushrooms.
  2. Stir this on the fire till it boils, and then set it by the side to clear itself.
  3. Skim it and reduce it, and then pass it into a bain-marie.
  4. Finish by adding a little anchovy butter, grated nutmeg, and a pinch of sugar.
Original Text
31. MATELOTTE SAUCE. TAKE the wine in which the fish has been stewed, and add to it a ladleful of brown sauce, and some trimmings or essence of mushrooms; stir this on the fire till it boils, and then set it by the side to clear itself; skim it and reduce it, and then pass it into a bain-marie; finish by adding a little anchovy butter, grated nutmeg, and a pinch of sugar.
Notes
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