426. TROUT AU GRATIN

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a good spoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
three times that quantity of chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two chopped shalots
a small ladleful of finished brown sauce

Instructions (7)

Parboil the trout sufficiently to remove the skin.
When trimmed, place the trout on a buttered sauta-pan.
Season with pepper and salt.
Sprinkle over them a good spoonful of chopped parsley.
Add three times that quantity of chopped mushrooms.
Add two chopped shalots.
Add a small ladleful of finished brown sauce.

Original Text

426. TROUT AU GRATIN.
PARBOIL the trout sufficiently to remove the skin, and, when trimmed, place them on a buttered sauta-pan; season with pepper and salt, sprinkle over them a good spoonful of chopped parsley, three times that quantity of chopped mushrooms, and two chopped shalots; add a small ladleful of finished brown sauce, and two or

Notes

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