Recipes > Eggs > Eggs in Matelote

Eggs in Matelote


  • 1 bottle of claret wine
  • 2 sprigs of parsley
  • 1 sprig of thyme
  • 1 clove of garlic
  • 1 middling-sized onion
  • 1 clove
  • 1 bay-leaf
  • salt
  • pepper
  • 8 egg
  • 4 ounces of butter
  • 1 tablespoonful of flour


Put the claret wine in a stewpan and set it on a good fire; add to it the parsley, thyme, garlic, onion, clove, bay-leaf, salt, and pepper; boil fifteen minutes; then take all the seasonings out and have your wine boiling gently; break one egg in by letting it fall gently in order to have it entire, and then take it out immediately with a skimmer, and place it on a dish; do the same with eight eggs; keep them in a warm (but not hot) place. After which put in the wine, without taking it from the fire, the butter kneaded with the flour; boil till reduced to a proper thickness, pour it on the eggs, and serve.


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Hand-Book of Practical Cookery (1884).

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