Matelote of Carp and Eel

Ingredients

• two Carp, having one male and one female
• a large eel
• a few onions cut in slices
• a few carrots cut in slices
• one or two shallots
• a little each of thyme
• spice
• salt
• and pepper
• a clove of garlic
• a few sprigs of parsley
• 2 pints of champagne
• thirty small onions
• with a little butter
• thicken with flour
• a few button mushrooms
• a few artichoke bottoms

Method

1. 1

   Prepare Carp and eel, removing entrails and cutting into pieces.

2. 2

   Cook eel with onions, carrots, shallots, thyme, spice, salt, pepper, garlic, parsley, and champagne until half done.

3. 3

   Add female Carp, then male Carp, cooking until done.

4. 4

   Brown small onions in butter, strain fish liquor, thicken with flour, add onions and mushrooms, reduce.

5. 5

   Serve fish with sauce and roes on toast.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 155. The excerpt below is the record exactly as published.

Matelote of Carp and Eel. — Scale and clean two Carp, having one male and one female, take out the entrails, cut off the fins and tips of the tails, and remove the ears and yellow stones from the heads. The roe and milt should be prepared and cooked separately. Skin a large eel, hold it over the fire to stiffen it, chop off the head and tail, remove the entrails, and cut it up into pieces ; put these into a saucepan, with a few onions and carrots cut in slices, one or two shallots, a little each of thyme, spice, salt and pepper, a clove of garlic, a few sprigs of parsley, and pour in 2 pints of champagne. Place the saucepan on the fire, and cook until the eel is about half done ; then add the female carp. Boil for a few minutes longer, and when that is about half done add the male Carp, and cook until all are done, then take out the fish and keep them hot. A few minutes will suffice to cook the Carp. In the meantime, put thirty small onions into a frying-pan with a little butter, brown them, take them out, strain in the liquor from the fish, thicken with flour, boil for a few minutes, strain into another saucepan, add the onions and a few button mush- rooms, and reduce the liquor over a quick fire. Put the fish (both Carp and pieces of eel) on a dish, skim off the fat from the liquor, add a few artichoke bottoms

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