Matelote au Vin Blanc

Ingredients

• Prepare the fish as above
• small onions, previously cooked in butter
• small, cooked mushrooms
• one oz. of butter
• thicken it with fish velouté

Method

1. 1

   Prepare fish as in the previous recipe but use white wine.

2. 2

   After cooking, transfer fish to a pan with onions and mushrooms.

3. 3

   Strain and reduce cooking liquor, thicken with fish velouté, finish with butter, and serve.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 203. The excerpt below is the record exactly as published.

MATELOTE AU VIN BLANC Prepare the fish as above, but use red wine instead of white, and burn the brandy as before. When the pieces of fish are cooked, transfer them to another saucepan with small onions, previously cooked in butter, and small, cooked mush- rooms. Strain the cooking-liquor, reduce it to a little less than half, thicken it with fish velouté, and finish with one oz. of butter

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