Matelote of Fresh Herrings

Ingredients

• ten or twelve Fresh Herrings
• a small quantity of butter
• 3 wineglassfuls of red wine
• one dozen very small fried onions
• two dozen small fried mushrooms
• a small quantity of chopped parsley
• a small quantity of shallots
• garnish the dish with fried breadcrumbs

Method

1. 1

   Gut the herrings through the gill opening, cut off heads and tails, and divide each into two fillets.

2. 2

   In a frying-pan, melt butter, add flour to absorb it, then add parsley and shallots.

3. 3

   Lay the herrings in the pan, sprinkle with red wine, and cook over a hot fire.

4. 4

   Serve on a hot dish garnished with fried onions, mushrooms, and breadcrumbs.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 103. The excerpt below is the record exactly as published.

Matelote of Fresh Herrings. — Take ten or twelve Fresh Herrings, half with soft and half with 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 into a frying-pan, dredge and stir in enough flour to nearly absorb it, and add a small quantity of chopped parsley and shallots ; then lay the Herrings in the pan, sprinkle over them 3 wineglassfuls of red wine, and cook over a hot fire. Put them on a hot dish, lay over them one dozen very small fried onions and two dozen small fried mushrooms, garnish the dish with fried breadcrumbs

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