428. TROUT IN CASES, WITH FINE HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Clean, par-boil, trim, and place each trout in a separate paper case previously oiled.
  2. Bake the cases for five minutes to harden the paper to enable it to contain the sauce.
  3. Add to each trout a moderate quantity of fine herbs sauce (No. 14).
  4. Put them in the oven twenty minutes before dinner-time to bake.
  5. When done, dish them up, and send to table with some of the sauce in a boat.
Original Text
428. TROUT IN CASES, WITH FINE HERBS. PROCURE as many small trout as may suffice for a dish, clean, par-boil, trim, and place them each in a separate paper case previously oiled, and then baked for five minutes, for the purpose of hardening the paper to enable it to contain the sauce; add to each trout a moderate quantity of fine herbs sauce (No. 14); put them in the oven twenty minutes before dinner-time to bake, and when done, dish them up, and send to table with some of the sauce in a boat.
Notes
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