Compound Matelote of Eel
From The spirit of cookery, 1895
This dish is known for its coarse nature and is impractical due to the amount of wine used.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 349. The excerpt below is the record exactly as published.
having carp, eel, tench, and perch for ingredients ; but it is saturated with garlic and onions, and to be ‘ moistened ’ with two bottles of Narbonne wine
Cook this with the app: pantry check, scaling, and the assistant.