Recipe For Cooking Matelote Of Haddock And Oysters
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 96 of 825.
3 or 4 pounds of haddock. 4 yolks of eggs. 1 pint of oysters. Salt and pepper. 4 large mild onions. 1 lemon.
Remove the fillets from the haddock; cut into pieces three inches by two. Cover the head, tail, and trimmings with the liquor from the oysters and water; add a slice or two of onion, sweet herbs, and a bit of carrot; let simmer to form a broth. Boil the onions, separately, until nearly tender, then cut in even slices. Put a layer of onion in a saucepan; upon this arrange the fillets of fish and the oysters, and dust with salt and pepper; add the juice of the lemon and the rest of the onion slices; strain the broth over the whole and close the pan tightly; let simmer very gently until the fillets are tender, then strain off the broth. Arrange the fillets on a hot dish, and pour over them the broth, thickened with the yolks of four eggs. Do not let the broth boil after the yolks, carefully diluted with a little of the broth, have been added. Fresh-water fish or sea fish, other than haddock, prepared in this way are excellent. The oysters may be omitted.