Eggs 'en Matelote'

Ingredients

• 1 gill of red wine
• 1 gill of stock
• a bunch of herbs
• 1 onion
• 1 clove of garlic
• a few spices
• pepper
• salt
• a lump of butter
• sufficient flour to thicken

Method

1. 1

   Put the wine, stock, herbs, onion, garlic, spices, pepper, and salt in a saucepan; boil for 10 minutes.

2. 2

   Strain the sauce, poach the eggs, and place each on a fried sippet.

3. 3

   Boil the sauce, add butter, thicken with flour, and serve over the eggs.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 31. The excerpt below is the record exactly as published.

sufficient flour to thicken; boil tins a quarter of an hour. Put some hard-boiled eggs on a dish, pour the sauce over, and serve very hot. 217. — Eggs “ en Matelote.” Put in a saucepan 1 gill of red wine, 1 gill of stock; add a bunch of herbs, 1 onion (1 clove of garlic if liked), a few spices, pepper and salt ; boil all together 10 minutes. Strain the sauce, and poach, one after the other, 6 eggs ; take them out and put each egg on a fried sippet ; boil the sauce up for a few minutes. Add a lump of butter

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