gluten-freenut-freeegg-freesoy-freeshellfish-free
Sauce Matelote
From The new century cookery book, 1901
Serves 1
If no Espagnole is available, substitute with a mixture of flour, butter, and brown stock.
Presented as published in 1901. 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 century cookery book (1901) by Charles Herman Senn, page 129. The excerpt below is the record exactly as published.
Sauce 3Iatelote. — ^ pint Espagnole sauce (No 236), 1 oz. butter, -5 gill Burgundy wine, fisli stock, liquor or fumet de poisson, It onion, ^ carrot, i gill mushroom liquor. Peel the onion
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