130 Sauce Matelote Blanche

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Place 3 dl (½ pt or U.S. cups) white wine Court-bouillon used in the cooking of the fish under preparation, and 25 g (1 oz) fresh mushroom trimmings into a pan and reduce by two-thirds.

Add 8 dl (1⅖ pt or U.S. cups) fish Velouté and allow to simmer for a few minutes; pass through a fine strainer and finish with 150 g (5 oz) butter and a little Cayenne. Add 20 button onions glazed in butter and 20 very white cooked button mushrooms.