253. Trout à la Burton

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

the trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
half a pint of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
a tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Boil the trout as in the last recipe.
Put half a pint of melted butter in a stewpan, with two tablespoonfuls of cream.
Place it upon the fire, and when upon the point of boiling add a liaison of one yolk of egg mixed with a tablespoonful of cream.
Dress the fish upon a dish without a napkin.
Put two ounces of fresh butter, a pinch of salt, and the juice of a lemon into the sauce.
Shake round over the fire, but do not let it boil.
Sauce over the fish, sprinkle some chopped parsley, and serve.

Original Text

253. Trout à la Burton.—Boil the trout as in the last; then put half a pint of melted butter in a stewpan, with two tablespoonfuls of cream, place it upon the fire, and when upon the point of boiling add a liaison of one yolk of egg mixed with a tablespoonful of cream (dress the fish upon a dish without a napkin), put two ounces of fresh butter, a pinch of salt, and the juice of a lemon into the sauce; shake round over the fire, but do not let it boil; sauce over the fish, sprinkle some chopped parsley, and serve.

Perch were known to the Romans, and those they received from Britain were considered the best. They do not grow to a very large size, four pounds being considered a large one. When fresh, are reddish at the eyes and gills. These fish, having a great objection to part with their scales, must be scraped almost alive, forming the fish into the shape of the letter S, and scraping with an oyster-knife; open the belly, take out the interior, pull away the gills, and wash well. When large, they are frequently boiled with the scales on, and they are taken off afterwards, which is much easier.

Notes

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