Brown Matelotte Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic brown sauce with red wine, button mushrooms and button onions flavoured with anchovy essence that's typically served with fish. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Matelotte Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Brown Matelotte Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 86.—BROWN MATELOTTE SAUCE.
Put half a pint of brown sauce, No. 12, into a small stewpan, add a gill of French red wine, eighteen button mushrooms, and the same number of fried button onions; boil together for ten minutes, season with a little nutmeg, pepper, and a pinch of sugar, work in a pat of butter, a little anchovy, and serve according to directions.
Modern Redaction
Ingredients:
300ml brown sauce
140ml red wine (preferably French)
8 button mushrooms
8 button onions, fried
freshly-grated nutmeg, to taste
pinch of sugar
freshly-ground black pepper, to taste
1 tbsp butter
1 tsp anchovy essence
Method:
Combine the brown sauce, red wine, button mushrooms and button onions in a pan. Bring to a boil and continue boiling for 10 minutes. Season with the nutmeg, sugar and black pepper then work in the butter and anchovy essence until dissolved.
Allow to heat through then pour into a sauce boat and serve.
