Matelotte Poachhouse

Ingredients

• cooked in claret
• and brandy
• thickened with kneaded butter
• and flour
• garnished with dice of pickled pork
• and mushrooms
• and croutons

Method

1. 1

   Cook in claret and brandy, thicken with kneaded butter and flour, and garnish with diced pickled pork, mushrooms, and croutons.

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 Poachhouse — Cooked in claret and brandy, thickened with kneaded butter and flour, gar- nished with dice of pickled pork, mushrooms, and croutons. Timbales de Soles. Timbales de Sole a la Grimaldi — Farced paupiette served) in short paste timbale, with layer of macaroni a la creme, sliced trufle, and fish veloute, lie with lobster butter over. Timbales de Sole Carmelite — As Cardinal, Normande sauce over. Timbales de Sole Marquise — Poached fillets served in timbales, with salmon quenelles, oysters and truffes, vin blanc sauce and paprika over. Timbales de Soles Cardinal — Farced paupiettes, poached and served in timbales with sliced mush- rooms, crayfish, and trufle Cardinal sauce over. Turban de Filet de Sole Villarey — Fillets arranged in well-buttered bordure mould with sliced trufle on each, filled with rich fish farce, baked, served 166 The New Practical Cookery Guide. with salpicon of truffe, mushroom and soft roe in centre, lobster sauce over. Turban de Filets de Sole Careme — Fillets arranged in moulds lined with fish farce, salpicon of oysters, mussels, prawns, mushrooms, and truffe, lie veloute, layer of farce over and baked. Sattmon (Salmon). A V Americaiue — Supremes prepared as lobster Americaine. Amirale — Cooked in No. 3 courtbouillon, served with G-enevoise sauce, fried ovsters and fried mussel garnish. Balmoral (Darnes) — Poached, Chambord sauce with quenelles, truffe and lobster, Parisian potatoes round. Chambord — Cooked with burgundy, Chambord sauce and garnish. Champere — Baked with white wine, served with caper sauce, Parisian potato garnish. Danoise (Darne) — Poached, served with Hollandaise sauce and anchovy essence, jfiain noisette pota- toes round. D’ Artois — Farced supreme, chopped truffe over, served with oyster sauce. Daumont — Nantua sauce with quenelles, mushroom lobster, decorated with truffes. Dieppoise — Poached, Dieppoise sauce, Parisienne potatoes round. Ecossaise (Darne)— Poached, served with Holland- aise sauce, mixed with brunoise roots and anchovy essence. Poissons (Fish). 1 67 Epicurienne — Baked with white wine, served with Chambord garnish. Genevoise — Baked, served with Genevoise sauce, potatoes round. Hollandaise — Poached, Hollandaise sauce, Parisian potatoes round. Madras — Breadcrumbed supremes, fried, Madras sauce. Marianne — Escaloppe, poached, served on spinach, Mariniere sauce over. Metternich — Farced, baked, served with Chambord sauce, truffe, crayfish, and mushroom garnish. Monte Carlo — Supreme, poached, and served with Nantua sauce over, garnished with cassolettes of pointes, Genevoise sauce round fish. Montmorency — Farced supreme, served with vin blanc sauce and mushroom and stoned olives round. Montreuil — Supreme, poached, served with cream sauce and shrimps, Parisian potatoes round. Moscovite — Supreme, poached, Hollandaise sauce over, and cucumber garnish. Orientate — Farced supreme, poached, served with veloute and sauteed tomatoes, olives and tomato sauce round. Parisienne (Darne) — Baked with claret, served with Genevoise sauce, mussels, oysters, and mushroom garnish. Phileas Gilbert — Farced and baked, garnished with truffe mushroom, Yilleroi oyster, barquette Nantua, and Normande sauce. Begence I. — Baked, served with Begence sauce, Begence garnish, and marquise potatoes. 168 The New Practical Cookery Guide. Regence II. — Poached, served with Normande sauce, quenelles, soft roe, mushroom and oysters. Richelieu — Poached, garnished with fried soft roe, oysters and shrimps, Nantua sauce. Rothschild (Whole) — Cooked in courtbouillon with champagne, decorated with t ruffes, quenelles, crayfish, oysters, creamed veloute with crayfish coulis. Rottomago — Supreme, Percy sauce over and gratines, Nantua sauce round. Royal — Baked with sauterne, garnished with mush- room, truffe, and quenelles, Parisian potatoes round, Normande sauce. Valois — Baked and masked with lobster butter, Valois sauce, coquille of oyster and potato round. Verdoyant — Supreme, poached, green Hollandaise sauce over, potatoes. Truite (Trout). Au Bleu — Live trout cooked in courtbouillon, served hot with Hollandaise or oiled butter, and cold with mayonnaise. Cambaceres I. — Larded and baked with sauterne, julienne of celery and morels, lie veloute and fresh butter, garnished with crayfish, croquettes, and fried mussels. Cambaceres II. — Farced and baked with Bordeaux wine, lie Genevoise sauce, garnished with mush- rooms, olive, and truffe. Poissons (Fish). 169 Chambord — Farced, baked with claret, Chambord sauce, and garnish. Cleopatra — Poached, supreme sauce, with crayfish, cucumber, and soft roe garnish. Garnavie — Poached, done in papillotte with maitre d’hotel. Grenobloise — Sauteed as Meuniere, sliced lemon over, garnished cucumber, capers, and beetroot, beurre noisette. Hbteliere — Split, boned, crumbed, and baked, served with maitre d’hotel and d’Uxelle, mixed, lemon round. Hussarde — Sauteed Meuniere, masked with Hussarde sauce without the ham. Ivanhoe — Baked with butter, sliced lemon and apples, and fines herbes. Mdconnaise — Farced, studded with anchovies, baked with Macon wine, served with mushrooms, soft roe, and Genevoise sauce, mussel Villeroi round. Mantone — Filleted, baked with sauterne, lie Italian sauce. Montgolfier — Boned and farced, baked, garnished with sliced truffe and lobster, vin blance sauce, with lobster butter. Piemontaise — Farced, poached, served with white wine sauce and Piemont truffe. Romano — Poached, mousseline sauce over, with quenelles and crayfish. Royal — Poached, served with Normande sauce, mushroom truffes, crayfish, quenelles. 170 The New Practical Cookery Guide. Turbot. A V Arlesienne- — Poached, half Bercy sauce and half tomato sauce. Amiral — Poached with white wine and mushroom liquor, served with vin blanc sauce, lie crayfish butter, garnished with truffes, crayfish tails, fried oysters, and mussels. Boitel — Poached, Normande sauce and mushrooms

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