Matelotte Normande

Ingredients

• Cooked with cider
• and cognac
• thickened with veloute
• garnished with oysters, mussels, and mushrooms

Method

1. 1

   Cook the fish with cider and cognac, thicken with veloute, and garnish with oysters, mussels, and mushrooms.

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 Normande, in whiting, soles, and gurnet, etc. The fish is sliced, placed in convenient sized pan, and covered with either red or white Avine, sliced onion, a bouquet garni, a soupcon of garlic, salt and fresh ground pepper ; when boiling, a glass or two of brandy is added and allowed to simmer till done, the piece of fish carefully removed and dressed in timbales, the liquor strained and reduced, and lie with either kneaded butter and flour or veloute or Espagnole, as the case requires, and garnished with mushrooms, button onions, crayfish tail, etc., and poured over the fish in timbales with croutons round. Matelotte Mariniere — Cooked with white wine and brandy thickened with fish veloute and cream, garnished with mushroom, button onions, and fried croutons. 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 . Matelotte Meuniere — Cooked with red wine (claret) and brandy, thickened with kneaded butter and flour, garnished with crayfish tails, and croutons. Matelotte Meurette — Cooked with claret and cognac, thickened with kneaded butter and flour, served on fried large croutons, slightly garlic flavour. Matelotte Normande — Cooked with cider and cognac, thickened with veloute and cream, garnished with oysters, mussels, and mushrooms

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