The encyclopaedia of practical cookery

Take out the mushrooms and onions, and garnish the dish round with them in heaps, after piling the fish in the centre. Reduce the stock by rapid boiling, and then pour it- over all. Garnish with crayfish and fried sippets of bread. Normandy Matelote. — This dish is said to have been first prepared by Langlais, late chef to M. Rocher de Cancale. Butter a silver dish and strew it with finely-chopped blanched onions. Season the fish (sole for preference; it is then called sole a la Normande) with pepper and salt, put it on the dish, cover it with white wine, and bake it. Meanwhile prepare a good supply of mussels, oysters, button- mushrooms, fried smelts, and fried breadcrumbs ; add the liquor of the sole, and that of the mussels (well strained) to some mock veloute sauce, reduce it by boiling, and thicken with yolk of egg. Place the mussels, oysters, and mushrooms on or around the fish; pour the sauce over, set the dish in the oven, again to get quite hot, garnish with the smelts and crumbs, and serve. Some of the sauce can be served separately in a sauceboat if desired. White Matelote. — To the French cook this is Virgin’s Matelote (Matelote Vierge). Cut 21b. of fish (eels for choice) into 2in. or 3in. lengths, and if they are eels set them to boil for four or five minutes in salt and water, with 2 tablespoonfuls of vinegar to the quart. Melt fib. of butter in a saucepan, and mix with it 1 table-spoonful of flour ; dilute them with 1 pint of white wine and broth, in equal propor- . tions, and season with pepper, salt, and a bunch of sweet herbs. Put the fish in with a few small onions and buttonmushrooms, and let them cook for twenty-five minutes ; ■ then remove the fish, onions, mushrooms, and herbs, thicken the sauce with an egg beaten up in a small quantity of the cooled stock stirred in quickly, and squeeze in the juice of half a lemon. When quite hot, strain this over the fish, pile Matelote, a la — continued. on a dish, and garnish round with the onions, mushrooms, and fried bread sippets. See Fig. 1135. Fig. 1135. White Matelote. MATRIMONY SAUCE. — See Sauces. MATSO BREAD. — See Bread. MAUD’S PUDDING.— See Puddings. MAURITIUS CREAM. — See Cream. MAXIXE.— A Brazilian vegetable which has lately found its way into America, where it has become very popular. It resembles a cucumber, and is covered with thorny warts. Maxixe Salad.— Peel the rough skin off a Maxixe, and cut the vegetable crosswise into very thin slices ; peel and slice a few spring onions, and put both, vegetables into a saladbowl. Mix together some vinegar and oil, the oil predominating, season with salt and pepper, pour it over the salad, which should be lightly tossed with a fork to mix well, and serve. MAY DRINK (Ger.. Mai Trank). — This name has been given to a delicious drink, prepared in Germany as follows : (1) Gather several bunches of ripe wild strawberries, some ripe raspberries, and three or four vine-leaf buds. Put all together into a large bowl with sugar to taste, pour over 2 bottles of French white wine, cover the bowl, and leave for about twenty minutes or half-an-hour. Afterwards strain the wine into a glass bowl, put in a few pieces of ice, and serve.