SAUCE A LA MATELOTE, for Fish

Ingredients

• 1/2 pint Espagnole (No. 411)
• 3 onions
• 2 tablespoonful mushroom ketchup
• 1/2 glass port wine
• a bunch of sweet herbs
• 1/2 bay-leaf
• salt and pepper to taste
• 1 clove
• 2 berries of allspice
• a little liquor in which the fish has been boiled
• lemon-juice, and anchovy sauce

Instructions

1. Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled.
2. Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the whole time;
3. strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish.
4. This sauce may be very much enriched by adding a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms.
5. These, however, should not be added to the matelote till it is dished.