1136. EPIGRAMME OF FILLETS OF TROUT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Trim trout fillets in the same manner as hares in the ordinary manner.
  2. Place the trimmed trout fillets in a sautapan with clarified butter.
  3. Place the remainder of the trout fillets in another sautapan with clarified butter, without being bread-crumbed.
  4. Season the bread-crumbed trout fillets with pepper and salt.
  5. Fry the fillets.
  6. Drain the fried fillets.
  7. Dish the fillets up in a close circle, placing one of each kind alternately.
  8. Fill the centre with some scallops of fillets of soles, tossed in a spoonful of Béchamel sauce and some chopped and carboniled parsley.
  9. Pour some Aurora sauce over the plain fillets, taking care not to smear those that are bread-crumbed.
  10. Pour some Aurora sauce around the base of the dish.
  11. Serve.
Original Text
1136. EPIGRAMME OF FILLETS OF TROUT. TRIM these in the same manner as hares in the ordinary manner; and place these in a sautapan, with clarified butter; put the remainder into another sautapan, with clarified butter, without being bread-crumbed, and season with pepper and salt. Fry the fillets; drain and dish them up in a close circle, placing one of each kind alternately; fill the centre with some scallops of fillets of soles, tossed in a spoonful of Béchamel sauce and some chopped and carboniled parsley; pour some Aurora sauce (No. 41), over the plain fillets (taking care not to smear those that are bread-crumbed), pour some of it round the base, and serve.
Notes
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