424. TROUT A LA GASCONNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Boil and dish up the trout as directed in the foregoing instance.
  2. Pour round it some of the sauce denominated à la Gasconne (No. 69).
  3. Garnish with fillets of soles prepared as paupiettes (for which see No. 1131).
  4. Between each paupiette place a group of crayfish tails that have been tossed in a little glaze, and some pounded lobster-coral.
Original Text
424. TROUT A LA GASCONNE. Boil and dish up the trout as directed in the foregoing instance, and pour round it some of the sauce denominated à la Gasconne (No. 69). Garnish with fillets of soles prepared as paupiettes (for which see No. 1131), and between each paupiette place a group of crayfish tails that have been tossed in a little glaze, and some pounded lobster-coral.
Notes
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