Eels en Matelote

Ingredients

• Clean an eel
• a pike
• a perch
• a clove of garlic
• two bay-leaves
• two branches of thyme
• three cloves
• a little basil
• a few branches of parsley
• enough red wine to cover your fish
• half an ounce of flour
• an ounce of butter
• twenty small white onions
• a dozen mushrooms

Method

1. 1

   Clean and slice the eel, pike, and perch.

2. 2

   Place in a saucepan with garlic, bay leaves, thyme, cloves, basil, and parsley, covering with red wine.

3. 3

   Cook gently, adding brandy after boiling.

4. 4

   Drain fish and keep hot.

5. 5

   Mix flour and butter, add to cooking liquid.

6. 6

   Fry onions in butter, add mushrooms, and heat with fish.

7. 7

   Serve garnished with crawfish and fried bread.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 22. The excerpt below is the record exactly as published.

Eels en Matelote. Clean an eel, a pike, and a perch; cut them in slices ; place them in a saucepan with a clove of garlic, two bay-leaves, two branches of thyme, three cloves, a little basil, and a few branches of parsley ; add enough red wine to cover your fish. Put them on a very gentle fire, and, when beginning to boil, add a wineglass of brandy. Shake gently, so as not to break your fish, and, after boiling fifteen minutes, drain off your fish, and keep them hot. Put on a table half an ounce of flour and an ounce of butter ; mix well together with the blade of a knife, and add to the liquid in which your fish was boiled. Peel and press through a sieve twenty small white onions, which put in a frying-pan, with a little butter, on a very gentle fire; add them, with a dozen mushrooms

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