Burgundy Meurette

By corlear

Meurette de Bourgogne (S. F.)

Meurette is the national dish of Burgundy.

Ingredients

• bouquet of parsley enclosing:
• 1 small eel
• 1 small pike or pickerel
• 1 small carp
• 2 trout
• All these fish should be alive until ready to use, and then cleaned and cut into slices.
• 1 qt. wine
• 1 onion
• 1/2 bay leaf
• a few cloves
• 4 crushed cloves of garlic
• 2 small glasses of cognac
• small bits of butter kneaded
• small amount of flour
• 2 large slices of household bread
• garlic
• oil

Preparation

Step 1

Take 1 small eel, 1 small pike or pickerel, 1 small carp, and 2 trout. All these fish should be alive until ready to use, and then cleaned and cut into slices.

Bring 1 qt. wine to a boil in an earthenware casserole; put in the slices of fish, along with 1 onion and a bouquet of parsley enclosing 1/2 bay leaf, a few cloves, and 4 crushed cloves of garlic. The fish should be barely covered by the wine. Bring to a quick boil over a hot fire, add 2 small glasses of cognac, and set aflame. Cook the fish 1/4 hr., then lower the flame under the casserole, bind the sauce with a piece of butter kneaded with flour, and let simmer another 10 min.

Finish by adding small bits of butter.

Meanwhile, grill 2 large slices of household bread, rub them with garlic, moisten with oil, and place them in a deep platter. Place the pieces of fish on the bread, and pour the sauce over the top, after removing the bouquet garni.