Matelote of Fresh Herring

Ingredients

• a small quantity of butter
• a little chopped parsley
• a little chopped shallots
• three wineglassfuls of red wine

Method

1. 1

   Take some herring, half of which have soft and half hard roes; gut them through the gill opening.

2. 2

   Cut off the heads and tails and divide each herring lengthwise into two fillets, removing the bones.

3. 3

   Put a small quantity of butter in a frying pan, and enough flour to nearly absorb it, then add a little chopped parsley and shallots; lay the herrings in the pan, sprinkle over them three wineglassfuls of red wine and cook over a hot fire.

4. 4

   Put them on a hot dish and lay over some small onions and fried mushrooms, garnish the dish with fried breadcrumbs and serve hot.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 15. The excerpt below is the record exactly as published.

Matelote of Fresh Herring. Take some herring, half of which have soft and half hard roes ; gut them through the gill opening. Cut off the heads and tails and divide each herring lengthwise into two fillets, removing the bones. Put a small quantity of butter in a fryingpan, and enough flour to nearly absorb it, then add a little chopped parsley and shallots ; lay the herrings in the pan, sprinkle over them three wineglassfuls of red wine

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