Matelote Sauce

Ingredients

• some young onions
• butter
• equal quantities of white or red wine
• equal quantities of stock
• season with salt
• season with pepper
• a bouquet of mixed herbs
• some blanched mushrooms

Method

1. 1

   Brown some young onions in butter; when done, remove them, moisten the butter with equal quantities of white or red wine and stock, season with salt, pepper, and a bouquet of mixed herbs; boil the sauce, reduce it, add the onions, and some blanched mushrooms, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 140. The excerpt below is the record exactly as published.

Matelote sauce. Brown some young onions in butter; when done, remove them, moisten the butter with equal quantities of white or red wine and stock, season with salt, pepper, and a bouquet of mixed herbs ; boil the sauce, reduce it, add the onions, and some blanched mushrooms, and serve. 360 THE 366 BILLS OF FARE. # DECEMBER 25. Potage à la purée de poireaux, Purée of leeks, Matelote d’anguille. Stewed eel. Sauté de filets de volaille, Fillets of fowl cooked in butter. Filet de mouton rôti. Roast fillet of mutton. Croûte aux champignons. Mushrooms on toast, Pommes en croustade. Apple tart. Fillets of fowl cooked in butter. Fillet one or two fowls, remove the skin and nerves, wet the corner of the kitchen table, take a fillet at a time, hold it down quite flat and firmly with one hand, and pass a knife between it and the table, which will cause the second skin of the fillet to stick to the wet wood. Cook the fillets in a saucepan with melted butter; when done, drain them, and dish up in a circle with alternate pieces of fried bread, fill the centre with either German, Italian, or béchamel sauce, or with a purée of game. | Golden thickening. Melt a pound of butter in a saucepan, add sufficient wheaten flour to make it slightly thick, stir over the fire, and as soon as thé sauce begins to colour, make a smaller fire, and simmer until done. Keep the thickening in a covered jar until required. THE 366 BILLS OF FARE. 361 NN, D EE DECEMBER 26. Potage de consommé aux quenelles. Clear soup with quenelles. Harengs fumés à la bruxelloise. Smoked herrings à la bruxelloise. Poulet à la Marengo. Chicken à la Marengo. Filet de porc rôti. Roast fillet of pork. Pommes sautées. Fried potatoes. Gelée au marasquin. Maraschino jelly. Smoked herrirgs à la Bruxelloise. Hold the herrings over hot steam or cinders, after which skin and fillet them, oil a large paper case, and place the fillets round it ; stir some chopped mushrooms, parsley, mixed herbs, chives, eschalots, a little garlic, and white pepper into a large lump of butter, spread a layer of this stuffing between each fillet, sprinkle with olive oil and grated bread crust ; broil on the gridiron over a quick fire, and when done, dish up in the case, and hand pieces of lemon separately. Chicken à la Marengo. Cut up your chicken into joints, and warm in a saucepan, with butter, a little gravy, minced ham, slices of onion, salt and pepper, toss over a quick fire; as soon as the chicken and onions are cooked, and a good colour, sprinkle with lemon juice, and serve. Ravigote provençale sauce. Boil a teacupful of clear stock over a slow fire, season with two heads of garlic, a bouquet of mixed herbs, and a pinch of white pepper; when reduced, remove the garlic and herbs, add a teacupful of tarragon vinegar and the same quantity of meat glaze ; reduce, pass through a tammy, stir in some chopped tarragon and chervil leaves, a lump of butter the size of a waluut, and serve. 362 THE 366 BILLS OF FARE PR I SOLE NU DECEMBER 27. Potage Baraquine. Baraquine soup. Bouchées aux huîtres. Oyster patties. Turbot sauce crevettes. Turbot, shrimp sauce. Filet de bœuf rôti garni d’un ragoût Roast fillet of beef garnished à Ia financière, financière, Paon rôti ou en daube. Cold roast or braised peacock. Croûte aux champignons. Mushrooms on toast. Bavarois glacé. Iced Bavarian cream. Cold roast or braised peacock. Do not pluck your peacock, but skin it carefully, so as not to disturb the feathers, take care not to spoil the head and neck, lard the breasts with fine strips of bacon, and roast ; when done, leave until cold, after which, place the feathers on the bird in their original position, raise the head and neck with a piece of wire, spread out the tail in a fan shape, and serve. Às a peacock dressed with its feathers must be served cold, it is nicer braised than roasted, as the stuffing seasons it more highly; in this case prepare it the same as cold braised goose (see 27th of February). This dish is a magnificent ornament on a dinner or supper table. Sauce à la financière. Boil three or four tablespoonsful of minced raw ham, some truffe trimmings, mushrooms, a bouquet of mixed herbs, and three whole black peppers in equal quantities of stock

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