Matelotte Canotiere
From The new practical cookery guide, 1913
Another variation of matelotte, this time using cognac.
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 67. The excerpt below is the record exactly as published.
Matelotte Canotiere — Cooked with white wine and cognac, thickened with kneaded butter and flour, Poissons (Fish). 165 garnished with mushrooms, button onion glaces, small fried smelts, and croutons round
Cook this with the app: pantry check, scaling, and the assistant.