423. TROUT A L'ITALIENNE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (9)

trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]
Italian sauce
a pat of anchovy butter ↝ Fish, anchovy [Fish]
a very little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
crayfish ↝ Crayfish, cooked [Shellfish]
quenelles of whiting ↝ Egg, white only, raw [Eggs and omelets]

Instructions (5)

Boil the trout in salt and water.
Divest it of the skin.
Glaze and place it on a dish.
Mask it with some Italian sauce in which has been mixed a pat of anchovy butter, a very little nutmeg, and lemon-juice.
Garnish with crayfish and quenelles of whiting.

Original Text

423. TROUT A L'ITALIENNE.
Boil the trout in salt and water, divest it of the skin, glaze and place it on a dish; then mask it with some Italian sauce in which has been mixed a pat of anchovy butter, a very little nutmeg, and lemon-juice. Garnish with crayfish and quenelles of whiting.

Notes

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