From: The Thorough Good Cook

Sauces: 38. Matelote

Cut up twelve or eighteen small white onions, and as many mushrooms; fry them in butter, but do not let them brown; add two dessertspoonfuls of flour, pepper, salt, and grated nutmeg, with half a pint of broth and a glass of white wine. Let the whole boil gently ; beat up the yolks of three eggs, and stir in. Add the juice of a lemon just before serving.

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