Eels Sailor Style (Matelotte)

Ingredients

• two eels
• three tablespoonfuls of olive-oil
• a clove of garlic
• two finely chopped shallot onions
• a scant tablespoonful of flour
• one-half pint of claret
• one gill of water
• one and one-half dozen of small glazed onions
• one and one-half dozen of small mushrooms
• two ounces of good butter

Method

1. 1

   Skin and clean eels, cut into pieces.

2. 2

   Heat olive oil, add eels, salt, pepper, shallots, and garlic.

3. 3

   Fry, sprinkle flour, and fry for 2 minutes.

4. 4

   Add claret and water, cover, and cook for 10 minutes.

5. 5

   Add onions and mushrooms, boil, then add butter.

6. 6

   Serve in a deep platter with parsley and toast.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 21. The excerpt below is the record exactly as published.

EELS SAILOR STYLE (MATELOTTE) ^ Skin and clean two eels, and cut them in pieces about two and one-half inches long. Heat three tablespoonfuls of olive-oil in a saucepan. When very hot add the pieces of eels, salt, pepper, two finely chopped shallot onions, and a clove of garlic. After frying a few minutes sprinkle a scant tablespoonful of flour over them, and let them fry two minutes. Then add one-half pint of claret and one gill of water. Cover the saucepan, and cook in this sauce for about ten minutes. Then add one and one-half dozen of small glazed onions and one and one-half dozen of small mushrooms. Let it boil for a few minutes more, and then add to the sauce two ounces of good butter

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