259. Stewed Eels, Sauce Matelote

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

as large eels as possible ↝ Fish, eel [Fish]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bouquet of two bay-leaves, a sprig of thyme and parsley ↝ Spices, bay leaf [Spices and Herbs]
a bouquet of two bay-leaves, a sprig of thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
a bouquet of two bay-leaves, a sprig of thyme and parsley ↝ Parsley, raw [Not included in a food category]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a glass of sherry
two of water ↝ Water, tap [Tap water]

for sauce

stock your eels have been cooked in
sauce matelote ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Procure as large eels as possible, which cut into pieces three inches long.
Put them into a stewpan, with an onion, a bouquet of two bay-leaves, a sprig of thyme and parsley, six cloves, a blade of mace, a glass of sherry, and two of water.
Place the stewpan over a moderate fire, and let simmer about twenty minutes, or according to the size of the eels.
When done, drain upon a cloth.
Dress them in pyramid upon a dish without a napkin, with a matelote sauce over.
Make the matelote sauce using the stock your eels have been cooked in to make the sauce, having previously well boiled it to extract all the fat.

Original Text

259. Stewed Eels, Sauce Matelote.—Procure as large eels as possible, which cut into pieces three inches long, and put them into a stewpan, with an onion, a bouquet of two bay-leaves, a sprig of thyme and parsley, six cloves, a blade of mace, a glass of sherry, and two of water; place the stewpan over a moderate fire, and let simmer about twenty minutes, or according to the size of the eels; when done, drain upon a cloth, dress them in pyramid upon a dish without a napkin, with a matelote sauce over, made as directed for salmon sauce matelote, but using the stock your eels have been cooked in to make the sauce, having previously well boiled it to extract all the fat.

Notes

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