Matelote au Vin Rouge

Ingredients

• The fish used for the Matelote are eel, carp, tench, bream, perch, &c.
• one minced onion
• one faggot
• two cloves of garlic
• one pint of red wine
• a pinch of salt
• another of pepper or four peppercorns
• three tablespoonfuls of heated and burnt brandy
• one and one-half oz. of butter
• one tablespoonful of flour

Method

1. 1

   Put fish in a sautépan, add onion, faggot, garlic, red wine, salt, and pepper.

2. 2

   Boil, add brandy, cover, and cook.

3. 3

   Transfer fish to another pan, strain and reduce cooking liquor, thicken with butter and flour, pour over fish, heat, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 202. The excerpt below is the record exactly as published.

MATELOTE AU VIN ROUGE The fish used for the Matelote are eel, carp, tench, bream, perch, &c. It may be prepared from one or many kinds of fish. Put the fish, cut into sections, into a sautépan. For two lbs. of it, add one minced onion, one faggot, two cloves of garlic, one pint of red wine, a pinch of salt, and another of pepper or four peppercorns. | Set to boil; add three tablespoonfuls of heated and burnt brandy; cover the sautépan, and complete the cooking of the fish. This done, transfer the pieces to another saucepan; strain the cooking-liquor, reduce it by a third, and thicken it with manied butter (consisting of one and one-half oz. of butter and one tablespoonful of flour

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