425. 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 (27)
for the trout
for the sauce
for garnish
Instructions (15)
  1. Boil, skin, and trim one or more trout.
  2. Cover them all over with some D'Uxelles or Espagnole sauce.
  3. When the sauce, by getting cold, has become set on the trout, roll them in very fine bread-crumbs.
  4. Afterwards egg them over and roll them again in the bread-crumbs, in which Parmesan cheese has been mixed in the proportion of one-third.
  5. Place the trout on a buttered baking-sheet.
  6. About half an hour before dinner, first sprinkle them over with a little melted fresh butter, and then put them in the oven to be baked of a fine light brown colour.
  7. Dish them up and sauce round with the following ragout:
  8. Reduce half a bottle of dry Champagne or Sauterne with some essence of mushrooms, down to one-fourth part.
  9. Then add a ladleful of Allemande sauce, incorporate with it a pat of anchovy butter, a little lobster-coral, nutmeg, cayenne, and lemon-juice.
  10. Sauce the trout round.
  11. Garnish with a border of small fillets of soles that have been carified, one-half with truffles, and the remainder with tongue, and then turned round in the shape of half-moons, and simmered in a little butter, salt, and lemon-juice.
  12. In the inner circle, place small groups of prawns' tails tossed in lobster-coral and glaze.
  13. Place soft roes of mackerel tossed in a spoonful of sauce, coloured with some green Ravigote.
  14. Between the trout a row of large crayfish trimmed and glazed.
  15. Send up some of the sauce in a boat.
Original Text
425. TROUT A LA CHEVALIERE. Boil, skin, and trim one or more trout, and cover them all over with some D'Uxelles or Espagnole sauce; when the sauce, by getting cold, has become set on the trout, roll them in very fine bread-crumbs, and afterwards egg them over and roll them again in the bread-crumbs, in which Parmesan cheese has been mixed in the proportion of one-third; place the trout on a buttered baking-sheet, and about half an hour before dinner, first sprinkle them over with a little melted fresh butter, and then put them in the oven to be baked of a fine light brown colour. Dish them up and sauce round with the following ragout:—Reduce half a bottle of dry Champagne or Sauterne with some essence of mushrooms, down to one-fourth part; then add a ladleful of Allemande sauce, incorporate with it a pat of anchovy butter, a little lobster-coral, nutmeg, cayenne, and lemon-juice; sauce the trout round, and garnish with a border of small fillets of soles that have been carified, one-half with truffles, and the remainder with tongue, and then turned round in the shape of half-moons, and simmered in a little butter, salt, and lemon-juice. In the inner circle, place small groups of prawns' tails tossed in lobster-coral and glaze, soft roes of mackerel tossed in a spoonful of sauce, coloured with some green Ravigote, and between the trout a row of large crayfish trimmed and glazed. Send up some of the sauce in a boat.
Notes
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