ANGUILLE EN MATELOTE (Eel en Matelote)

There are many versions of this excellent and typical French dish, and each district boast of its special MATELOTE. I give the one which is usually served in Paris, and which is easily made.

Ingredients :

• 2 lbs. of eel
• 1/2 pints of red wine
• 1/2 cup of STOCK or water
• 3/4 cup sliced onions
• 1/2 clove of garlic
• 1/4 cup of flour
• 3 tablespoons of butter
• mixed herbs
• salt
• pepper

For Garnish

• 1/4 lb. of mushrooms
• 12 pickling onions
• a few shrimps
• croutons of fried bread

Method :

1. Put the sliced onions in a alrge saucepan with the fish, cut in 3 inch lengths, the chopped herbs, agrlic, and a little salt.
2. Cover with the wine and STOCK or water, put the lid on the saucepan, bring to boil, and boil moderately fast for 15 minutes.
3. Remove the pieces of eel from the liquid, and starin the latter through a sieve into another saucepan. Let it boil till reduced by one-third.
4. Now add the butter and flour, which should have beend well worked together, the mushrooms, previously cooked, and the onions, cooked in butter to a golden color.
5. Cook for a few minutes longer.
6. To dish up, pile the pieces of eel in the center of the dish, pour the sauce over them, and garnish with the mushrooms, onions, and croutons of fried bread.

There are many versions of this excellent and typical French dish, and each district boast of its special MATELOTE. I give the one which is usually served in Paris, and which is easily made.

Ingredients :

• 2 lbs. of eel
• 1/2 pints of red wine
• 1/2 cup of STOCK or water
• 3/4 cup sliced onions
• 1/2 clove of garlic
• 1/4 cup of flour
• 3 tablespoons of butter
• mixed herbs
• salt
• pepper

For Garnish

• 1/4 lb. of mushrooms
• 12 pickling onions
• a few shrimps
• croutons of fried bread

Method :

1. Put the sliced onions in a alrge saucepan with the fish, cut in 3 inch lengths, the chopped herbs, agrlic, and a little salt.
2. Cover with the wine and STOCK or water, put the lid on the saucepan, bring to boil, and boil moderately fast for 15 minutes.
3. Remove the pieces of eel from the liquid, and starin the latter through a sieve into another saucepan. Let it boil till reduced by one-third.
4. Now add the butter and flour, which should have beend well worked together, the mushrooms, previously cooked, and the onions, cooked in butter to a golden color.
5. Cook for a few minutes longer.
6. To dish up, pile the pieces of eel in the center of the dish, pour the sauce over them, and garnish with the mushrooms, onions, and croutons of fried bread.