Matelotte Mariniere
From The new practical cookery guide, 1913
A variation of the traditional matelotte using white wine.
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 Mariniere — Cooked with white wine and brandy thickened with fish veloute and cream, garnished with mushroom, button onions, and fried croutons
Cook this with the app: pantry check, scaling, and the assistant.