1569 Matelote, known as Meurette

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is a Burgundian version of the Matelote and can include any kind of fish in its preparation.

Moisten the fish with red wine, flame with Marc.

Thicken the sauce with Beurre Manié as for Matelote à la Meunière. Surround the prepared dish with small square slices of bread, which have been buttered, dried in the oven then rubbed with garlic.