512. Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (19)

1/2 pint of Espagnole (No. 411)
3 onions ↝ Onions, raw [Vegetables and Vegetable Products]
2 tablespoonfuls of mushroom ketchup ↝ Ketchup [Tomato-based condiments]
1/2 glass of port wine
a bunch of sweet herbs
1/2 bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
1 clove ↝ Garlic, raw [Vegetables and Vegetable Products]
2 berries of allspice ↝ Spices, allspice, ground [Spices and Herbs]
a little liquor in which the fish has been boiled
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
anchovy sauce

Optional additions

a few small quenelles
forcemeat balls made of fish
glazed onions ↝ Onions, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Substitutions for wine (from note)

cider ↝ Vinegar, cider [Spices and Herbs]
perry

Instructions (9)

Slice and fry the onions of a nice brown colour.
Put the fried onions into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled.
Add the seasoning, herbs, and spices.
Simmer gently for 10 minutes, stirring well the whole time.
Strain the mixture through a fine hair sieve.
Put in the lemon-juice and anchovy sauce.
Pour the sauce over the fish.

Optional additions to the matelote

Add a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms to enrich the sauce.
These additions should not be added to the matelote till it is dished.

Original Text · last edited 5 days ago

512. INGREDIENTS.—1/2 pint of Espagnole (No. 411), 3 onions, 2 tablespoonfuls of mushroom ketchup, 1/2 glass of port wine, a bunch of sweet herbs, 1/2 bay-leaf, salt and pepper to taste, 1 clove, 2 berries of allspice, a little liquor in which the fish has been boiled, lemon-juice, and anchovy sauce.

Mode.—Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled. Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the whole time; strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish. This sauce may be very much enriched by adding a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms. These, however, should not be added to the matelote till it is dished.

Time.—10 minutes. Average cost, 1s. 6d.

Seasonable at any time.

Note.—This sauce originally took its name as being similar to that which the French sailor (matelot) employed as a relish to the fish he caught and ate. In some cases, cider and perry were substituted for the wine. The Norman matelotes were very celebrated.

Notes

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