Eel Matelotte

Ingredients

• two ounces of butter
• the half of an onion chopped fine
• half a tablespoonful of chopped parsley
• salt, pepper
• one clove of garlic
• two bay-leaves
• half a bottle of red wine
• half a pint of stock

Method

1. 1

   Prepare the eel as in the previous recipe, cut into pieces, and brown with butter, onion, and parsley.

2. 2

   Season and add flour, then moisten with red wine and stock.

3. 3

   Simmer for twenty-five minutes and serve with a sauce made from the cooking liquid.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 92. The excerpt below is the record exactly as published.

EEL XATELOTTE. Prepare a nice-sized eel as in No. 466, cut it into pieces of three inches long, and place them in a saut^-pan with two ounces of butter, the half of an onion chopped fine, and half a tablespoon ful of chopped parsley. Season with salt, pepper, a little nutmeg, one clove of garlic, and two bay-leaves; set these on the fire to brown a little; after which, sprinkle a tablespoonful of flour; fry for two minutes longer, stirring the while with a wooden spoon ; then moisten with half a bottle of red wine (claret. Burgundy, or Italian) and half a pint of stock

Cook this with the app: pantry check, scaling, and the assistant.