freshly ground black pepper
↝ Spices, pepper, black
[Spices and Herbs]
Instructions (5)
Skin and clean five or six small trout.
Stuff each trout with a lump of maître d'hôtel butter.
Lay the stuffed trout in a marinade of oil, seasoned with salt and freshly ground black pepper, for an hour.
Grill or broil the trout.
Serve very hot.
Original Text
· last edited 4 days ago
Trout à la Hussarde.—Skin and clean five or six
small trout, stuff each with a lump of maître d'hôtel
butter, lay them in a marinade of oil, seasoned with
salt and freshly ground black pepper, for an hour;
then grill or broil, and serve very hot.