Boiled Trout with Hollandaise Sauce

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 (4)

trout as in the recipe for mayonnaise of trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]
fresh parsley ↝ Parsley, fresh [Vegetables and Vegetable Products]
fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
Hollandaise sauce ↝ Hollandaise sauce [Dips, gravies, other sauces]

Instructions (4)

Prepare the trout as in the recipe for mayonnaise of trout.
When it is cooked take it up, dish on a napkin, garnish with fresh parsley.
Just before serving rub a little fresh butter lightly over the fish.
Serve with Hollandaise sauce in a sauceboat.

Original Text

Boiled Trout with Hollandaise Sauce.
(Truite Bouillie. Sauce Hollandaise.)
Prepare the trout as in the recipe for mayonnaise of trout; when it is cooked take it up, dish on a napkin, garnish with fresh parsley, and just before serving rub a little fresh butter lightly over the fish. Serve with Hollandaise sauce in a sauceboat.

Notes

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