matelote

/mat-l-oht; French matuh-loht/US // ˈmæt lˌoʊt; French matəˈloʊt //UK // (ˈmætəˌləʊt, French matlɔt) //

马蹄铁,麦芽糖,鳄梨油,鳄梨

Definitions

n.名词 noun

A matelote may be made of eels alone, but it is better with eels and one, two, or three other kinds of fish.
A matelote may be made three or four days in advance, and then warmed in boiling water (bain-marie) just before serving it.
The fish dressed this way may be served with matelote, matre dhtel, or Mazarine sauce.
Stew the eels as above, dress them without a napkin, and pour a sauce matelote (No. 62) over them.
For sauce, see Turbot la Mazarine, No. 207, or they may be served with a matelote sauce in change.