1037—Matelote au Vin Rouge

The fish used for the Matelote are eel, carp, tench, bream, perch, &c.

It may be prepared from one or many kinds of fish.

Put the fish, cut into sections, into a sautépan. For two lbs. of it, add one minced onion, one faggot, two cloves of garlic, one pint of red wine, a pinch of salt, and another of pepper or four peppercorns.

Set to boil; add three tablespoonfuls of heated and burnt brandy; cover the sautépan, and complete the cooking of the fish.

This done, transfer the pieces to another saucepan; strain the cooking-liquor, reduce it by a third, and thicken it with No. 151, Manied Butter butter (consisting of one and one-half oz. of butter and one tablespoonful of flour), cut into small pieces.

When the leason has been properly effected, pour the resulting sauce over the pieces of fish; heat, and dish in a timbale.