Matelote à la Meunière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fish
- red wine
- cognac
- beurre manié (kneaded butter)
- crayfish (écrevisses)
- croutons, fried in butter
Instructions
- Poach the fish in red wine. Flame with cognac. Thicken the sauce with beurre manié (kneaded butter — a paste of softened butter worked together with flour). Garnish with crayfish (écrevisses) and butter-fried croutons.