429. TROUT A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (19)

Trout preparation

a fine trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]

Stewing liquid and aromatics

some quenelle forcemeat of whitings
a bottle of Chablis wine ↝ Wine, white [Wine]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
green onions ↝ Onions, green, raw [Onions]
thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
pepper-corns ↝ Corn, raw [Corn]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]

Sauce ingredients

some Suprême sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a pat of anchovy butter ↝ Fish, anchovy [Fish]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Stewpan additions

some small quenelles of whiting
button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
prawns' tails ↝ Chicken, tail [Chicken, whole pieces]

Garnish and topping

a border of croustades of quenelle of whiting
soft roes of mackerel ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]

Instructions (10)

Clean and draw a fine trout.
Stew it with some quenelle forcemeat of whitings, a bottle of Chablis wine, a few mushrooms, parsley, green onions, thyme, and a bay-leaf, pepper-corns, and a blade of mace.
When done, remove the skin, glaze, and put it on its dish in the hot closet till required for dishing up.
Strain the liquor in which the trout has been stewed, reduce it to half glaze.
Add to it some Suprême sauce, work in a pat of anchovy butter, a little cayenne pepper and lemon-juice.
Pour the sauce into a stewpan containing some small quenelles of whiting, button-mushrooms, and prawns' tails.
Allow the whole to boil together for a few minutes.
Sauce the trout.
Garnish them round with a border of croustades of quenelle of whiting, poached, bread-crumbed, and fried.
The interior should be removed and filled with soft roes of mackerel tossed in a little of the sauce.

Original Text

429. TROUT A LA ROYALE.
CLEAN and draw a fine trout, stew it with some quenelle forcemeat of whitings, stew it with a bottle of Chablis wine, a few mushrooms, parsley, green onions, thyme, and a bay-leaf, pepper-corns, and a blade of mace; when done, remove the skin, glaze, and put it on its dish in the hot closet till required for dishing up. Then strain the liquor in which the trout has been stewed, reduce it to half glaze, add to it some Suprême sauce, work in a pat of anchovy butter, a little cayenne pepper and lemon-juice, and then pour the sauce into a stewpan containing some small quenelles of whiting, button-mushrooms, and prawns' tails. Allow the whole to boil together for a few minutes, sauce the trout, and garnish them round with a border of croustades of quenelle of whiting, poached, bread-crumbed, and fried; the interior should be removed and filled with soft roes of mackerel tossed in a little of the sauce.

Notes

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