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Matelote of Gudgeon
From The encyclopaedia of practical cookery, 1892
Serves 4
Do not overcook the fish.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 15. The excerpt below is the record exactly as published.
Matelote of Gudgeon. — Chop up an onion and two mushrooms, put them into a saucepan with a small piece of garlic, a sprig, of parsley, salt and pepper to taste, and add a small quantity of salad-oil. Clean and wash a dozen or so Gudgeon, put them in a saucepan over the herbs, &o., pour over a teacupful of champagne
Cook this with the app: pantry check, scaling, and the assistant.