Eels, en Matelote

Ingredients

• about two pounds of eels
• some onions
• butter
• a cupful of stock
• the same of red wine
• a few mushrooms
• pepper
• salt
• a pinch of herbs

Method

1. 1

   Skin and clean the eels, divide into pieces of two inches long, let them lie in salt water while frying onions in butter.

2. 2

   Stir in flour to absorb the butter, then add stock, red wine, mushrooms, pepper, salt, and herbs.

3. 3

   Stew the eels in this gravy until tender, about forty minutes.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 11. The excerpt below is the record exactly as published.

Eels, en Matelote. — Skin and clean about two pounds of eels, divide into pieces of two inches long, let them lie in salt water while some onions are being fried in butter. When the onions have browned, stir in flour to absorb all the butter, then a cupful of stock and the 36 TESTED RECIPES. same of red wine, a few mushrooms, pepper and salt, and a pinch of herbs

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