(1201). Matelote A La Mariniere, St Mande (Matelote A La Mariniere St, Mande)

Cut into four ounce slices, one pound of eels and one pound of carp, salt and marinate for two hours, then wash and drain. Put one quart of red wine into a saucepan sufficient) large to contain three quarts; add a large bunch of parsley garnished with one bay leaf, as much thyme and one clove of garlic, one coffeespoonful of whole allspice, pepper and the necessary salt, one ounce of butter and half a pound of mushrooms; let all cook for fifteen minutes, then put in the eels, cook for ten minutes longer before adding the carp and a pint of small white onions blanched for about ten minutes, drained, then fried in butter to a good golden color with a little sugar; thicken the whole with kneaded butter (No. 579) and strain through a sieve. Dress the fish, cover it with the sauce and garnish around with fried croutons of bread, some trussed crawfish and fried egg-yolks and milts.

(1202). Matelote A La Talabasse (Matelote A La Talabasse)

Mince two ounces of onions, two ounces of leeks, add two crushed cloves of garlic; fry these in some good oil, besprinkle with flour and add half a pound of mackerel, half a pound of sheepshead, half a pound of bass and half a pound of blackfish, all cut up in steaks: moisten to cover with white wine and water, half of each, salt, pepper, cloves and a garnished bunch of parsley; cook on a brisk fire; pound one clove of garlic with a little saffron and two ounces of butter, rub it through a sieve, drain the stock, reduce and thicken it with the garlic butter, adding the juice of a lemon and chopped parsley; dress the fish, pour the sauce over and garnish around with crawfish and croutons of bread fried in butter.

(1203). Matelote Of Canotiers (Matelote Des Canotiers)

Cut up into steaks one medium carp, a pike and a small eel, all being fresh and clean, with the heads and parings of the fish, some roots, aromatic herbs and mushroom parings; prepare a good broth, strain and free it from fat; put the slices of fish in a saucepan or earthen vessel, with a few mushroom heads, a bunch of parsley garnished with garlic, whole peppers and salt, and small fried and browned onions; moisten to its height, with the prepared broth, and let it boil on a brisk fire in such a way that the liquid reduces to half while the fish cooks, then thicken the sauce moderately with kneaded butter (No 579), boil the sauce up twice, then remove it on one side to add a piece of butter. Dress the slices of fish on flat crusts of bread browned in butter, surround them with the garnishing, and pour the sauce over the whole.

(1204). Matelote Of Carp, Miroir (Matelote De Carpe, Miroir)

Scale the carp, draw it by the stomach, tie down the head and place it in a narrow low-bordered baking tin, lined with fat pork, minced roots and onions, mushroom peelings and a bunch of parsley; salt the fish, moisten it to half its height with white wine and fish broth, let it come quickly to a boil, and ten minutes after cover the fish over with a strong buttered paper, set it in a moderate oven, to finish cooking slowly without turning it over, but basting frequently. When done remove the fish from the pan with a large perforated skimmer, and dress it on a dish, surround it with a garnishing of very white peeled mushrooms and keep it warm. Strain the liquid into a sautoir, remove the fat and pour in a glassful of red wine; reduce it over a slow fire, and when very succulent, thicken with kneaded butter (No. 579); cover the fish with some of the sauce and serve the remainder separately.

(1205). Matelote Of Fishermen (Matelote Des Pecheurs)

Clean well a small eel, a carp, a pike, and a tench; cut them up into slices after suppressing the heads and thin parts, then salt them. Cook in a saucepan some minced onions, add the heads and bones from the fish, and two minutes after moisten with white wine; put in a bunch of parsley garnished with garlic, mushroom peelings and salt, then cook this broth for twenty minutes; strain, remove the fat, and pour it into a saucepan to thicken with kneaded butter (No. 579); let cook for seven or eight minutes. Wipe well the pieces of fish, put them into a saucepan wider than its height, cover with the sauce, adding two dozen uncooked mushrooms and let all boil for fifteen minutes on a brisk fire, being careful to remove each piece of fish as soon as it is done. Dress these pieces on a deep dish over thin Mat crusts of bread browned in butter, surrounded with the mushrooms, then reduce the sauce without ceasing to stir; butter it off from the fire and finish by adding to the sauce pieces of four ounces each, and the juice of a lemon; pour this over the fish.