1134. FILLETS OF TROUT, A LA CHEVALIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Divide the fillets of two good-sized trout into moderate-sized oval scallops or fillets.
  2. Mask them over with reduced d’Uxelles sauce (No. 16).
  3. Bread-crumb them twice over, this with bread-crumb mixed with grated Parmesan cheese in the proportion of one-third.
  4. Dip the fillets in beaten egg first, and then sprinkle with clarified butter preparatory to their being bread-crumbed a second time.
  5. Fry them of a bright-yellow colour.
  6. Drain, and dish them up in a close circle.
  7. Fill the centre with a ragout of soft roes of mackerel or herrings, and crayfish tails.
  8. Pour some Crayfish sauce (No. 54) round the entrée.
  9. Serve.
Original Text
1134. FILLETS OF TROUT, A LA CHEVALIERE. DIVIDE the fillets of two good-sized trout into moderate-sized oval scallops or fillets; mask them over with reduced d’Uxelles sauce (No. 16), and bread-crumb them twice over, this with bread-crumb mixed with grated Parmesan cheese in the proportion of one-third; the fillets must be first dipped in beaten egg, and then sprinkled with clarified butter preparatory to their being bread-crumbed a second time. Fry them of a bright-yellow colour; drain, and dish them up in a close circle, fill the centre with a ragout of soft roes of mackerel or herrings, and crayfish tails; pour some Crayfish sauce (No. 54) round the entrée, and serve.
Notes
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