Sauce Matelote

Ingredients

• 1 tablespoonful fine-cut onions
• the same of fine-cut raw ham
• and mushrooms
• a small bouquet
• 6 coarsely pounded black peppers
• Vs pint Bordeaux wine
• Vs cup of essence of fish
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 pint of consomm6 or boiling water
• 1 teaspoonful beef extract
• 1 even teaspoonful salt

Method

1. 1

   Put fine-cut onions, fine-cut raw ham, mushrooms, bouquet, and coarsely pounded black peppers in a saucepan; cover with Bordeaux wine and essence of fish; boil till reduced to one third; strain.

2. 2

   Melt butter in another saucepan, add flour, cook and stir for 3 minutes; add consommé or boiling water with beef extract; season with salt; cook for 10 minutes; add the essence of wine, boil for 2 minutes; strain through a fine sieve; add anchovy butter, and serve with boiled or baked fish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 63. The excerpt below is the record exactly as published.

Sauce Matelote. — Put in a saucepan 1 tablespoonful fine-cut onions, the same of fine-cut raw ham and mushrooms ; add a small bouquet, 6 coarsely pounded black peppers; cover with Vs pint Bordeaux wine, Vs cup of essence of fish ; place the saucejian over the fire, and boil till reduced to one third ; then strain. Melt in a saucepan 1 tablespoonful butter, add 1 tablespoonful flour, cook and stir 3 minutes ; add 1 pint of consomm6 or boiling water with 1 teaspoonful beef extract ; season with 1 even teaspoonful salt

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