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Sauce a la Matelote
From Cookery and housekeeping, 1882
Serves 4
Garlic can be added for flavor.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 114. The excerpt below is the record exactly as published.
Sauce a la Matelote. Half a pint of broth, half a pint of Chablis, two bay leaves, a leaf or two of Tarragon, chervil, chibbal, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.