Matelote of Eels

Name: Matelote of Eels (Matelote d’Anguilles au Vin rouge)
Ingredients: butter; eels; button onions; peppercorns; herbs; eel; garlic; brown sauce; onions; sifted flour; fish; claret; glaze; croûtons of fried bread; parsley; manner; lobster coral; button mushrooms; hot sauce; clove

Matelote d’Anguilles au Vin rouge

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cleanse, skin, and cut the eels into three inch lengths; wash and dry them; put in a stewpan two ounces of butter, half a