Matelote of Eels

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Matelote of Eels

eels ↝ Fish, eel [Fish]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of peeled and blanched button onions, or two large ones sliced ↝ Onions, raw [Vegetables and Vegetable Products]
two large ones sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
three or four peppercorns
one tablespoonful of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a good three quarters of a pint of claret
a quarter of a pint of brown sauce
a piece of garlic the size of a clove ↝ Garlic, raw [Vegetables and Vegetable Products]
a few button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
little croûtons of fried bread ↝ Bread, vegetable [Yeast breads]
chopped parsley ↝ Parsley, raw [Not included in a food category]
lobster coral ↝ Lobster [Shellfish]

Instructions (10)

Cleanse, skin, and cut the eels into three inch lengths; wash and dry them.
Put in a stewpan two ounces of butter, half a pint of peeled and blanched button onions, or two large ones sliced, a bunch of herbs, and three or four peppercorns.
Lay the eel in this, cover the pan and let it all fry for fifteen or twenty minutes.
Sprinkle in one tablespoonful of sifted flour, one ounce of glaze, and a good three quarters of a pint of claret.
Simmer on the stove for fifteen or twenty minutes.
Remove the fish and the button onions, and keep them hot in the bain marie.
If sliced onions are used, leave them in the sauce.
Add to the ingredients left in the pan a quarter of a pint of brown sauce, and if not objected to, scrape in a piece of garlic the size of a clove.
Re-boil, pass it all through the tammy, and heat again in the bain marie.
Dish the eel in a pile on a hot dish, pour the hot sauce all over it, and garnish with a few button mushrooms warmed in their own liquor, the button onions cooked with the fish, and little croûtons of fried bread cut into fancy shapes, glazed, and sprinkled with chopped parsley and lobster coral.

Original Text

Matelote of Eels.
(Matelote d’ Anguilles au Vin rouge.)
Cleanse, skin, and cut the eels into three inch lengths; wash and dry them; put in a stewpan two ounces of butter, half a pint of peeled and blanched button onions, or two large ones sliced, a bunch of herbs, and three or four peppercorns. Lay the eel in this, cover the pan and let it all fry for fifteen or twenty minutes, then sprinkle in one tablespoonful of sifted flour, one ounce of glaze, and a good three quarters of a pint of claret. Simmer on the stove for fifteen or twenty minutes, then remove the fish and the button onions, and keep them hot in the bain marie. If sliced onions are used, leave them in the sauce. Add to the ingredients left in the pan a quarter of a pint of brown sauce, and if not objected to, scrape in a piece of garlic the size of a clove, re-boil, pass it all through the tammy, and heat again in the bain marie. Dish the eel in a pile on a hot dish, pour the hot sauce all over it, and garnish with a few button mushrooms warmed in their own liquor, the button onions cooked with the fish, and little croûtons of fried bread cut into fancy shapes, glazed, and sprinkled with chopped parsley and lobster coral. This dish can be served either hot or cold.

Notes

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