10 ENGLISH BOOKS RELATING TO «MATELOTTE»
Discover the use of
matelotte in the following bibliographical selection. Books relating to
matelotte and brief extracts from same to provide context of its use in English literature.
1
The Magazine of Domestic Economy
Matelotte op eels. — Cut the eels in pieces without ripping them open ; then draw
them. Wash out all the blood and dry them well. Stew them in as much red wine
as will cover them. When the wine boils, set fire to it ; take it off the fire, and let it ...
2
The Young Cook's Guide, with Practical Observations: A New ...
231 — Fillets, a la maitre d'hotel 232 — Paupiettes of 233 FRESH WATER FISH.
Carp au bleu 250 — Prince's way 251 — Matelotte 53 Eels Matelotte of .... 269 —
Broiled 270 — Fricassee 271 — In aspic • 272 Lampreys, of 2G6 — Matelotte of ...
head in the middle. You must also have some soft roes stewed separately in
vinegar, that they may be quite firm; with these garnish the matelotte. Next have a
dozen of toasts made of rasped crust of bread, a few quenelles, and a few craw-
fish, ...
ginger, 1298e. ,, Parisian, 1273. ,, plain seed, 1279. „ plum, or wedding, 1277. „
pound, 1281. ,, Savarin, 1274a. „ Savoy, 1275. „ Victoria, 1274. Calf's-brains, with
matelotte sauce, 921. „ with nutbrown butter, 922. „ fried, 3, la Provencale, 923.
Charles Elme Francatelli, Elme Francatelli, 2008
5
French cookery adapted for English families
Frances Crawford. you scrape the fish, you remove with the knife. CARP,
BROILED. After cleaning your carp, put it on the gridiron, broil it, and serve either
with a farce of sorrel, or white sauce, with capers ; add lemon- juice. MATELOTTE
OF ...
6
The Modern Cook: A Practical Guide to the Culinary Art in ...
MATELOTTE NORMANDE OF SOLES. Bonb two fine soles; line them with
quenelle forcemeat of whitings rnixed with some chopped fine-herbs ; place them
on a buttered sautapan, season with pepper and salt, moisten with half a bottle of
...
Charles Elmé Francatelli, 1846
7
The professed cook; or, The modern art of cookery, pastry, & ...
9 Matelotte Prussienne: Matlot, Prussian Fashion. Cut the gristles of a breast of
veal into middling pieces; scald them with bits of pickled pork, and braze them
together with a few slices of lard, half a lemon peeled and sliced, a faggot as
usual, ...
8
French domestic cookery, by an English physician
en matelotte - with eels en matelotte - stuffed - it la Tartare - ibid. - with tarragon -
a la jardiniere - with peas - en hatelettes - a la Ste. Menehould - a la parole - a la
gibelotte - fried - ibid. - ibid. - aux croutons - fricasseed - ibid. - ibid. a la bourdois
...
French domestic cookery, 1825
9
Cooking for Profit: A New American Cookbook
Add to it oysters, crayfish, button mushrooms, very small onions, shrimps and
scallops, or such substitutes as may be available to make a good matelotte sauce
with wme, salt and cayenne. Serve portions of the fish with plenty of the matelotte
...
10
A complete system of cookery
XVIII. tine Matelotte des petit ss poulei aux champignonsi A matelotte of chickens
with mushrooms. Cut your chickens as for a frica- see, the legs and wings,
pinions, breast and back in two, blanch them in water for two or three minutes, put
'em ...
NEWS ITEMS WHICH INCLUDE THE TERM «MATELOTTE»
Find out what the national and international press are talking about and how the term
matelotte is used in the context of the following news items.
Menu of the Week: Saratoga Springs' Congress Hall, 1856
... it or not, was one of the first dishes to combine pasta and tomatoes; mutton ragù; and eels en matelotte, a rich stew made with wine and stock. «The Daily Meal, Jul 13»
