Matelote of Eels

Ingredients

• one and a half pounds of eels
• one tablespoonful of butter
• a glassful of red wine
• a third of a pinch of nutmeg
• half a pinch of salt
• a third of a pinch of pepper
• a bouquet
• a glassful of fish-stock
• three tablespoonfuls of mushroom liquor
• six small, glazed onions
• six mushroom buttons

Method

1. 1

   Cut eels into 2-inch pieces, wash, and fry in butter for 2 minutes.

2. 2

   Add wine, nutmeg, salt, pepper, bouquet, fish-stock, mushroom liquor, onions, and mushrooms.

3. 3

   Cook for 30 minutes, then add white roux, stir, and cook for 5 more minutes before serving with croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 139. The excerpt below is the record exactly as published.

Matelote of Eels. — Pare and then cut one and a half pounds of eels into pieces two inches in length. When well washed, put them in a stewpan with one tablespoonful of butter; fry them for two minutes; add a glassful of red wine, a third of a pinch of nutmeg, half a pinch of salt, and a third ot a pinch of pepper, also a bouquet (No. 254), a glassful of fish-stock (No. 214), or white broth (No. 99), and three tablespoonfuls of mushroom liquor. Add six small, glazed onions (No. 972), and six mushroom buttons. Cook for thirty minutes, then put in a tablespoon- ful of white roux (No. 135); stir well while cooking five minutes longer, and serve with six heart-shaped croutons (No. 133). 333. Matelote of Eels a la Parisienne.— Proceed the same as for the above (No. 332), only lift out the fish when cooked; reduce the sauce to half, adding three tablespoonfuls of Espagnole (No. 151), six mushroom buttons, six glazed onions (No. 972), and six fish quenelles (No. 227). Stir well while cooking two minutes longer, and serve with six fried pieces of bread garnished with Soubise (No. 250). 334. Matelote of Eels a la Normande. — Cut one and a half pounds of eels into pieces, put them in a saucepan with a tablespoonful of butter; fry two minutes; add a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season well with half a pinch each of salt and pepper, and a third of a pinch of nutmeg. Cook for ten minutes, then add half a pint of good velout6 (No. 152), six mushrooms, twelve blanched oysters, six fish quenelles (No. 227), and six small, cooked crawfish tails. Cook again for five minutes, and when ready to serve, beat in three egg yolks, but do not boil again, and garnish with six fried croutons (No. 133). 335. Blanched Eels. — Select a pound and a half of well-skinned eels, cut them into pieces and tie them in rings; put them with cold water in a saucepan, with a good pinch of salt and a little vinegar, a sprig of thyme, two bay-leaves, twelve whole peppers, a quarter of a bunch of parsley- roots, one onion, and one carrot. Place them on a slow fire, and take them off before they boil; lay them in an earthen jar with the water they were boiled in. (These can be used for frying or boiling, according to need). Bluefisll a Plcarienne. — Scale and score two pounds of blue- 2OO THE TABLE. fish, place it on a well-buttered baking-dish, moistening with three table- spoonfuls of mushroom liquor and half a glassful of white wine. Season with half a pinch of salt and a third of a pinch of pepper

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