Matelote of Eels from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse, skin, and cut the eels into three inch lengths; wash and dry them; put in a stewpan two ounces of butter, half a pint of peeled and blanched button onions, or two large ones sliced, a bunc...
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Cooking tools:
- Chef's knife
- Cutting board
- Stewpan
- Stove
- Kitchen towel
Ingredients
- sifted flour
- fish
- claret
- herbs
- button onions
- eel
- peppercorns
- button mushrooms
- hot sauce
- parsley
- croûtons of fried bread
- brown sauce
- onions
- clove
- garlic
- eels
- butter
- lobster coral
- manner
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