{"id":4647,"slug":"matelote-of-fish","title":"Matelote of fish.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["solid meat of fresh fish (bass, carp, perch, etc.) - about four pounds","salt and pepper","one pint of claret","one cup of stock, fish broth, or water","a bouquet garni","three ounces of butter","two spoonfuls of flour","one spoonful of meat extract","one teaspoonful of essence of anchovies","one dozen very small white onions","butter (for frying onions)","one can of French mushrooms","boiled écrevisses"],"ingredients_norm":["solid meat of fresh fish about pound","salt and pepper","claret","stock fish broth or water","bouquet garni","butter","flour","meat extract","essence of anchovy","white onion","french mushroom","boiled ecreviss"],"steps":["Take the solid meat of any kind of fresh fish such as bass, carp, perch, etc., and cut about four pounds in slices two inches thick.","Put in buttered pan, season with salt and pepper, add one pint of claret, one cup of stock, fish broth, or water, and a bouquet garni.","Cover, put over a slow fire and boil for about twenty minutes, or until soft.","Put the fish in a deep dish, cover with matelote sauce, and garnish with boiled écrevisses.","To make the matelote sauce put three ounces of butter in a casserole and allow to become hot.","Then add two spoonfuls of flour, heat well, and then pour in the strained broth from the fish, boil for ten minutes, add one spoonful of meat extract and one teaspoonful of essence of anchovies, and strain.","Peel one dozen very small white onions, parboil then and fry in butter until soft.","Add the onions and one can of French mushrooms to the sauce, season well, and boil."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w25:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b848acc1e2bc4867d7211461661d80968acee228d7ea2398809c9d1e115d19df","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/matelote-of-fish"}