427. TROUT A L'AURORE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Boil and trim one or more trout.
  2. Mask them over with some reduced Allemande sauce.
  3. Put them on a silver dish.
  4. Place a wire sieve over the trout.
  5. Rub the yolks of six or more eggs boiled hard through the sieve with a wooden spoon, on the fish, taking care that the curlieu shreds which fall through the sieve cover the surface of the trout equally.
  6. About half an hour before dinner, put the trout in the oven to get coloured of a fine amber hue.
  7. Pour round them some Aurora sauce (No. 41).
  8. Garnish them with a border of muscles fried in batter.
Original Text
427. TROUT A L'AURORE. Boil and trim one or more trout, mask them over with some reduced Allemande sauce, put them on a silver dish, and then place a wire sieve over the trout; rub the yolks of six or more eggs boiled hard through the sieve with a wooden spoon, on the fish, taking care that the curlieu shreds which fall through the sieve cover the surface of the trout equally. About half an hour before dinner, put the trout in the oven to get coloured of a fine amber hue; pour round them some Aurora sauce (No. 41), and garnish them with a border of muscles fried in batter.
Notes
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