1135. FILLETS OF TROUT, A LA REGENCE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 5 min Total: 5 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a ragout à la Régence (No. 210)

Instructions (8)

Trim the fillets into pieces resembling fillets of fowls.
Place them in a sautapan with clarified butter.
Season with pepper and salt, chopped parsley, and lemon-juice.
Simmer the fillets over the fire for five minutes.
Turn them over.
When done on both sides, drain and dish them up in a close circle.
Fill the centre with a ragout à la Régence (No. 210).
Pour some of the sauce round the base, and serve.

Original Text

1135. FILLETS OF TROUT, A LA REGENCE.
TRIM the fillets into pieces resembling fillets of fowls; place them
in a sautapan with clarified butter, and season with pepper and salt,
chopped parsley, and lemon-juice; simmer the fillets over the fire for
five minutes, turn them over, and when done on both sides, drain and
dish them up in a close circle; fill the centre with a ragout à la Régence
(No. 210), pour some of the sauce round the base, and serve.

Notes

—