Normandy Matelote

Ingredients

• Butter a silver dish
• finely-chopped blanched onions
• the fish (sole for preference)
• season with pepper
• and salt
• cover it with white wine
• a good supply of mussels
• oysters
• button-mushrooms
• fried smelts
• fried breadcrumbs
• some mock veloute sauce
• thicken with yolk of egg

Method

1. 1

   Butter a silver dish and strew it with onions.

2. 2

   Season the fish, place it on the dish, cover with white wine, and bake.

3. 3

   Prepare mussels, oysters, mushrooms, and smelts.

4. 4

   Add the fish liquor to the mock veloute sauce, reduce, and thicken with egg yolk.

5. 5

   Place the seafood on or around the fish, pour the sauce over, and garnish with smelts and crumbs.

6. 6

   Serve with some sauce separately if desired.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 474. The excerpt below is the record exactly as published.

button-mushrooms, and continue cooking until the onions and mushrooms are quite done. Take out the mushrooms and onions, and garnish the dish round with them in heaps, after piling the fish in the centre. Reduce the stock by rapid boiling, and then pour it- over all. Garnish with crayfish and fried sippets of bread. Normandy Matelote. — This dish is said to have been first prepared by Langlais, late chef to M. Rocher de Cancale. Butter a silver dish and strew it with finely-chopped blanched onions. Season the fish (sole for preference; it is then called sole a la Normande) with pepper and salt, put it on the dish, cover it with white wine, and bake it. Meanwhile prepare a good supply of mussels, oysters, button- mushrooms, fried smelts, and hied breadcrumbs ; add the liquor of the sole, and that of the mussels (well strained) to some mock veloute sauce, reduce it by boiling, and thicken with yollc of egg. Place the mussels, oysters, and mushrooms on or around the fish; pour the sauce over, set the dish in the oven, again to get quite hot, garnish with the smelts and crumbs, and serve. Some of the sauce can be served sepa- rately in a sauceboat if desired. White Matelote. — To the French cook this is Virgin’s Mate- lote (Matelote Vierge). Cut 21b. of fish (eels for choice) into 2in. or 3in. lengths, and if they are eels set them to boil for four or five minutes in salt and water, with 2 table- spoonfuls of vinegar to the quart. Melt fib. of butter in a saucepan, and mix with it 1 table-spoonful of flour ; dilute them with 1 pint of white wine and broth, in equal propor- . tions, and season with pepper

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