Mayonnaise of Trout

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

Trout

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

Cooking liquid

boiling water as for salmon ↝ Water, tap [Tap water]

Aspic and Mayonnaise

Garnish

hard-boiled white of egg ↝ Egg, white only, raw [Eggs and omelets]
French gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
truffles
red chillies ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
crisp lettuce
cucumber ↝ Cucumber, raw [Other vegetables and combinations]
beetroot ↝ Beets, raw [Vegetables and Vegetable Products]
French capers ↝ French toast, NFS [Pancakes, waffles, French toast]
chopped olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
red chillies ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
olives farced with anchovy ↝ Olives, NFS [Olives, pickles, pickled vegetables]

Serving suggestion

fried croûton
Verte sauce

Instructions (6)

Cleanse and trim the trout and place it in a stewpan with boiling water as for salmon and let it cook ten minutes for each pound of fish.
If time allows, let the fish get cold in the liquor it was cooked in, then take it up, drain it, place it on a dish, and mask it with mayonnaise aspic, then dish it on a large piece of aspic or a fried croûton, and garnish with hard-boiled white of egg cut in diamond shapes, French gherkins, truffles, and red chillies, all arranged straight down the trout in any pretty design, and set this with more liquid aspic jelly.
Put glass eyes into the fish if you have them.
Garnish the dish with crisp lettuce, cucumber, and beetroot cut in any pretty shapes.
French capers, chopped olives, red chillies, olives farced with anchovy, and pale green coloured aspic jelly.
Serve with Verte sauce.

Original Text

Mayonnaise of Trout.
(Truite en Mayonnaise.)
Cleanse and trim the trout and place it in a stewpan with boiling water as for salmon and let it cook ten minutes for each pound of fish. If time allows, let the fish get cold in the liquor it was cooked in, then take it up, drain it, place it on a dish, and mask it with mayonnaise aspic, then dish it on a large piece of aspic or a fried croûton, and garnish with hard-boiled white of egg cut in diamond shapes, French gherkins, truffles, and red chillies, all arranged straight down the trout in any pretty design, and set this with more liquid aspic jelly. Put glass eyes into the fish if you have them. Garnish the dish with crisp lettuce, cucumber, and beetroot cut in any pretty shapes. French capers, chopped olives, red chillies, olives farced with anchovy, and pale green coloured aspic jelly. Serve with Verte sauce.

Notes

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