Matelote of Eels

Ingredients

• about one pound of eel
• a large walnut of butter, or two tablespoons of oil
• a dozen small peeled onions
• a tablespoon of flour
• a teaspoon of Paprika
• half as much salt
• six small mushrooms
• a tumbler (half-pint) of good claret
• a couple of cloves
• a bay leaf
• a teacup of bouillon
• a liqueur glass of brandy

Method

1. 1

   Cut eel into inch-and-a-half lengths.

2. 2

   Heat butter or oil in a chafing dish with onions until browned.

3. 3

   Add flour, Paprika, and salt, then stir in mushrooms.

4. 4

   Pour in claret, cloves, bay leaf, and bouillon.

5. 5

   Simmer for eight minutes, add eel and brandy, and cook for another ten minutes.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 21. The excerpt below is the record exactly as published.

Matelote of Eels. The classic form of the eel is as a Matelote, originally a marine dish, and quite within Chaffinda's compass. Have your eel cut into inch-and-a-half lengths, about one pound in all ; put a large walnut of butter, or two tablespoons of oil in the Chafing Dish, also a dozen small peeled onions ; let them brown thoroughly and frizzle well ; add a tablespoon FISH ^ 77 of flour, a teaspoon of Paprika, and half as much salt. Heat up and stir well until it is all thoroughly amalgamated, then put in six small mushrooms, flat or button (fresh of course), add a good squeeze of lemon, and if the mixture is thicker than cream, pour in a little water. Now put in a tumbler (half- pint) of good claret, a couple of cloves, a bay leaf, and a teacup of bouillon. Let the mix- ture simmer for eight minutes, after which put in the eel and a liqueur glass of brandy

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