Clean as many brook trout as required. Season with
salt and pepper ; dip in milk and flour, and put them in a
34
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
well-buttered metal baking-dish. Cover the trout (if
four or five) with one cup of good cream, and sprinkle a
little grated Parmesan cheese✪ Trout Baked in Cream over them. Start them to boil
on top of the range, and then put the dish in a moderate
oven to bake for twelve or fifteen minutes, or until they
are thoroughly cooked and nicely browned on top. Put
the baking-dish on a platter with a napkin, and put
half slices of lemon on the edge of the metal dish, and
serve.
TROUT IN JELLY ^
Clean and wash six small brook trout. Put them in a
flat stewing-pan, cover them with cold water, and add
salt, an onion, one-half a carrot, spices, and one-half
a gill of vinegar. Let it come to a boil, and then remove
from the fire ; let it cool in the liquid. Put the trout on a
plate. Add some gelatine to the fish stock, sufficient to
stiffen it, and clear it with the whites of two or three
eggs. Strain the jelly and let it get cold, but not solid.
Decorate some long, narrow tin moulds -- about seven
inches long, two inches wide, and one and one-half
inches high - - with pieces of hard-boiled eggs, pickles,
capers, and small slices of tomatoes✪ Trout in Jelly. Put enough jelly
in the moulds to make the pieces remain in place. Put
the trout into the moulds, and fill in gradually with the
jelly, so as to cover the fish. When set, dip the moulds
into warm water, wipe well, and turn them out on a
platter. Garnish with shredded lettuce, or lettuce leaves.
35
K
LOUIS' EVERY WOMAN'S COOK BOOK
When* Served.
Guests.
Remarks.
1
SALMON
Salmon is usually boiled whole, or in big pieces, and
served with some fish sauce, potatoes, and also fresh
green peas; or is cut in slices, and broiled, and served
with parsley butter or tartar sauce; but many kinds of
fancy and palatable dishes may be made of salmon.
CUTLETS OF SALMON WITH PEAS <&
Prepare one cup of thick cream sauce. Have one pound
of cooked salmon broken into pieces, free from skin and
bones, and add it to the sauce, and let it simmer for a
few minutes. Season to taste. Mix the yolks of two
eggs with two tablespoonfuls of cream, and stir this into
the fish, and cook for another minute. Remove from
the fire, and spread on a platter to cool. When cold
form into cutlets, dip in flour, beaten egg, and bread
crumbs, and fry in deep fat. Drain well, and put on a
platter. Surround them with green peas✪ Cutlets of Salmon with Peas, and put fancy
paper frills (stabs) in the cutlets.
36
SALMON A LA BALZAC ^
Page 19 · 4 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clean as many brook trout as required. Season with salt and pepper ; dip in milk and flour, and put them in a
When Served.
Guests.
Remarks.
well-buttered metal baking-dish. Cover the trout (if four or five) with one cup of good cream, and sprinkle a little grated Parmesan cheese over them. Start them to boil on top of the range, and then put the dish in a moderate oven to bake for twelve or fifteen minutes, or until they are thoroughly cooked and nicely browned on top. Put the baking-dish on a platter with a napkin, and put half slices of lemon on the edge of the metal dish, and serve.
TROUT IN JELLY ^
Clean and wash six small brook trout. Put them in a flat stewing-pan, cover them with cold water, and add salt, an onion, one-half a carrot, spices, and one-half a gill of vinegar. Let it come to a boil, and then remove from the fire ; let it cool in the liquid. Put the trout on a plate. Add some gelatine to the fish stock, sufficient to stiffen it, and clear it with the whites of two or three eggs. Strain the jelly and let it get cold, but not solid. Decorate some long, narrow tin moulds -- about seven inches long, two inches wide, and one and one-half inches high - - with pieces of hard-boiled eggs, pickles, capers, and small slices of tomatoes. Put enough jelly in the moulds to make the pieces remain in place. Put the trout into the moulds, and fill in gradually with the jelly, so as to cover the fish. When set, dip the moulds into warm water, wipe well, and turn them out on a platter. Garnish with shredded lettuce, or lettuce leaves.
K
When Served.
Guests.
Remarks.
SALMON
Salmon is usually boiled whole, or in big pieces, and served with some fish sauce, potatoes, and also fresh green peas; or is cut in slices, and broiled, and served with parsley butter or tartar sauce; but many kinds of fancy and palatable dishes may be made of salmon.
CUTLETS OF SALMON WITH PEAS <& Prepare one cup of thick cream sauce. Have one pound of cooked salmon broken into pieces, free from skin and bones, and add it to the sauce, and let it simmer for a few minutes. Season to taste. Mix the yolks of two eggs with two tablespoonfuls of cream, and stir this into the fish, and cook for another minute. Remove from the fire, and spread on a platter to cool. When cold form into cutlets, dip in flour, beaten egg, and bread crumbs, and fry in deep fat. Drain well, and put on a platter. Surround them with green peas, and put fancy
paper frills (stabs) in the cutlets.
SALMON A LA BALZAC ^
Records on this page
Trout Baked in CreamTrout in CreamTrout in JellyCutlets of Salmon with Peas