Matelote d’Anguilles

Name: Matelote d’Anguilles (Stewed Eels in Claret)
Cuisine: French
Ingredients: butter; onions; flour; water; salt; red wine; prunes; pepper; croûtons; fish

Stewed Eels in Claret

Preparation info

Difficulty
Easy

Appears in

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

About

Method

Cook in butter half a dozen small onions cut in two; add a tablespoonful of