Fowl, Matelote of

Ingredients

• two ounces of butter
• half a pint of white wine
• a parsnip
• the red part of two carrots
• a dozen small onions, blanched and peeled
• a bunch of herbs
• a blade of mace
• salt
• pepper
• a couple of chickens or a large fowl
• half a pint of the bouillon

Method

1. 1

   Brown butter with flour in a stewpan, stir in white wine, and add parsnip, carrots, onions, herbs, mace, salt, and pepper.

2. 2

   Simmer fowl in bouillon for half an hour, then transfer to the vegetable stewpan, adding bouillon.

3. 3

   Stew for ten minutes longer, dish the fowl, and reduce the sauce.

4. 4

   Pour hot sauce over the fowl and serve with fried eels or crayfish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 542. The excerpt below is the record exactly as published.

Fowl, Matelote of. — Brown two ounces j of butter, with a little flour, in a stewpan. Stir i in half a pint of white wine, and add a parsnip j and the red part of two carrots, cut into lengths j of half a finger, a dozen small onions, blanched and peeled, a bunch of herbs, parsley, a blade of mace, salt, and pepper. Cut up a couple of chickens or a large fowl into neat pieces ; put j them in a clean ste.-wi>an with bouillon enough to i cover them, and simmer for half an hour ; then | remove them to the other stewpan with the ! vegetables, adding haK a pint of the bouillon

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