Matelote (Red Wine)

Ingredients

• some hot butter
• two tablespoonfuls of flour
• two cupfuls of red wine
• one of stock
• season to taste
• season to taste
• almost any fish except flat fish

Method

1. 1

   Brown tiny onions in butter, remove them, and stir flour into the fat.

2. 2

   Add red wine and stock, let boil for about half an hour.

3. 3

   This will not require any egg thickening.

4. 4

   Cook various fish in this sauce.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 19. The excerpt below is the record exactly as published.

two tablespoonfuls of Hour ; add to this a cup- ful of stock, and two of white cooking wine (the size of the cup must be determined by the quantity of liquor needed for the particular occasion) ; add to this some sliced onions, salt, pepper, and one pounded clove; stir and let the mixture boil for about twenty minutes; into this put whatever fish is under treat- ment, cut in suitable pieces; when tender dish it up, keep it hot, and meantime thicken the sauce with yolks of eggs, pour over the fish and serve. Or make it with red wine as follows: Brown in some hot butter a fair number of tiny onions or larger ones FISH. SI thinly sliced, take them out and stir into the fat that remains two tablespoonfuls of Hour ; to this add two cupfuls of red wine and one of stock, let this slowly boil for about half an hour. This will not require any egg thickening. Pike, eels, barbel, in short almost any except such flat fish as sole, turbot, etc., or such rich fish as salmon, can with advantage be cooked and served with the matelotes. Salmon. — This should be carefully scaled, and emptied and washed by the openings made near the gills. The time required varies according to size. A small fish prepared whole should gently simmer for about two hours, but it is perhaps safest to reckon about half an hour’s slow simmering to every pound of this fish. It may be served plain with cucumber, with an accompanying white sauce of almost anv description, or cold with a mayonnaise. Salman (with Mushrooms).— Put the piece of fish into a saucepan with about a dozen, small onions, the same quantity of mushrooms and some butter, sprinkle it with flour, and let it brown on both sides. Add equal quantities of white wine and light stock (enough to cover), season to taste

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