Matelote Soup

Ingredients

• ½ pint of Bordeaux wine
• 2 quarts consommé
• a large bouquet
• 4 tablespoonfuls Madeira
• ½ ounce of crawfish or lobster butter
• ½ ounce anchovy butter
• 12 small fish-forcemeat balls
• 1 cupful fine-cut cooked crab or lobster meat
• 12 oysters previously scalded
• 12 small boiled white onions

Method

1. 1

   Put Bordeaux wine in a saucepan; add consommé and bouquet; boil for 30 minutes; remove scum; add Madeira, crawfish or lobster butter, and anchovy butter; cook for a few minutes, and strain through a fine sieve.

2. 2

   Add fish-forcemeat balls, crab or lobster meat, oysters, and boiled onions to the soup, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 44. The excerpt below is the record exactly as published.

Matelote Soup. — Put % pint of Bordeaux wine in a saucepan ; add 2 quarts consommS and a large bouquet ; boil 30 minutes ; re- move the scum ; then add 4 tablespoonf uls Madeira, Vt ounce of crawfish or lobster butter, and Yi ounce anchovy butter; cook 9^ few minutes, and strain through a fine sieve. Have ready 12 small fish-foroemeat balls, 1 cupful fine-cut cooked crab or lobster meat, 12 oysters previously scalded and freed from their beards, and 12 small boiled white onions

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