Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a handful of flour
- a pint of stock
- a clove of garlic
- a tablespoonful of flour
- pepper
- salt
- cayenne
- parsley
- clove
- cloves
- thyme
- bay leaf
Directions
flakes, and perfectly free from bones, pour over it a judi- cious quantity of melted butter, made with milk and cream ; sprinkle pepper and salt, to taste, over (those who like may add a little cayenne) ; cover the fish all over with very fine chapelure, then put the dish in the oven to get hot, and when the top is well browned it is ready.
Some Parmesan cheese introduced into the melted butter, and also sprinkled over the fish, produces a pleasant variety of the above.
The following are various forms of the French Mate- lotte :
1. Put into a saucepan any kind of fresh or salt water fish, or both (cut in pieces a couple of inches long), a muslin bag containing sweet herbs and spices, a laurel leaf, and plenty of whole pepper; a root of parsley, and a clove or two of garlic : add salt quant, suff., with broth or gravy and claret, in equal parts, sufficient to cover the fish. Let the whole boil till the fish is done, not over- done. Fry a dozen or more small onions in plenty of butter, add a handful of flour to it, and a sufficient quantity of the liquor the fish has been boiled in to make a thick sauce. Take out the fish and serve with the sauce over it, and sippets of bread fried in butter round it.
2. Matelotte d’Anguilles. — Take a couple or more eels, cut them up into pieces two inches long. Put half a pint of stock and the same quantity of claret into a saucepan with a sliced onion, a clove of garlic, some whole pepper, salt, cloves, thyme, bay leaf, and parsley, all according to taste ; lay the eels in this, and let them boil gently till done. Strain the sauce and add to it a liqueur glass of brandy. Melt a good-sized piece of butter in a saucepan, stir into it a tablespoonful of flour, then add the sauce ; let it boil, pour it over the fish, and serve with sippets as the above.