282. Matelote Sauce simplified

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

onions ↝ Onions, raw [Vegetables and Vegetable Products]
a fourth more butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glass of sherry
two teaspoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
about a pint of water ↝ Water, tap [Tap water]
three saltspoonfuls of salt ↝ Salt, table, iodized [Spices and Herbs]
two of sugar ↝ Sugar, NFS [Sugars and honey]
one of pepper ↝ Spices, pepper, black [Spices and Herbs]
a bouquet garni
a few drops of coloring ↝ Beverages, yellow green colored citrus soft drink with caffeine [Beverages]
a good tablespoonful of anchovy essence ↝ Fish, anchovy [Fish]
small pieces of glaze ↝ Carrots, glazed, cooked [Carrots]
broth ↝ Soup, broth [Soups, broth-based]
oysters ↝ Oysters, raw [Shellfish]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (11)

Proceed as above respecting the onions, only add a fourth more butter, and fry them a little browner.
Then add a glass of sherry and two teaspoonfuls of flour, which stir round gently with a small wooden spoon.
Add to it about a pint of water, stir now and then till boiling.
Add three saltspoonfuls of salt, two of sugar, one of pepper, and a bouquet garni.
Simmer and skim.
Add a few drops of coloring to give it a nice brown color.
When ready to serve, add a good tablespoonful of anchovy essence.
It ought to adhere lightly to the back of the spoon, but not be too thick.
Sauce over or under, as directed.
Small pieces of glaze, if handy, put into it is an improvement, also using broth instead of water.
Oysters and mushrooms may be introduced, also a little cayenne pepper.

Original Text

282. Matelote Sauce simplified.—Proceed as above respecting the onions, only add a fourth more butter, and fry them a little browner; then add a glass of sherry and two teaspoonfuls of flour, which stir round gently with a small wooden spoon, add to it about a pint of water, stir now and then till boiling, add three saltspoonfuls of salt, two of sugar, one of pepper, and a bouquet garni, simmer and skim, add a few drops of coloring to give it a nice brown color; when ready to serve, add a good tablespoonful of anchovy essence; it ought to adhere lightly to the back of the spoon, but not be too thick; sauce over or under, as directed; small pieces of glaze, if handy, put into it is an improvement, also using broth instead of water; oysters and mushrooms may be introduced, also a little cayenne pepper. This sauce must be very savory.

Notes

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