Matelote of Eels (Delmonico)

Ingredients

• a pound and a half 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, and mushroom liquor.

3. 3

   Add onions and mushrooms, cook for 30 minutes, then stir in roux and cook for 2 more minutes.

4. 4

   Serve with fried bread.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Matelote of Eels. (Delmonico) Pare and then cut a pound and a half of eels into pieces two inches in length. When well washed put them into a stewpan with one table- spoonful 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 of a pinch of pepper, also a bouquet, a glassful of fish stock or white broth, and three tablespoonfuls of mushroom liquor. Add six small glazed onions and six mushroom buttons

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