Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of good
- one tablespoonful of lard into the stewpan
- two tablespoonfuls of flour rubbed smoothly
- one clove of garlic
- one sprig of thyme
- ten allspice
- half done
- parsley
- clove
- thyme
- bay leaf
- mace
- allspice
- cayenne
Directions
Poisson en Matelote.
General Rule for Steering Fish,
Clean the fish well and slice and pour over one cup of good, boiling vinegar. Make a roux by putting one tablespoonful of lard into the stewpan, and when hot add gradually two tablespoonfuls of flour rubbed smoothly. When quite brown, take the fish, which has been previously rubbed with salt and pepper, and place in the pot. Let it simmer gently a few minutes, and then add a large chopped onion, parsley, one clove of garlic, one sprig of thyme, a bay leaf, two' blades of mace and eight or ten allspice. Let these brown and cover with water sufl5- cient to prevent burning. Put the fish on a slow fire to stew, and when half done, add a little Cayenne, and, if possible, add a pint or glass of Port Wine. When done, place the fish in a dish, pour the gravy over it, and garnish with CroQtons, with alternate slices of lemon and pre- pared horseradish.