The spine being thus liberated, sever it at both ends, and
withdraw it, together with all the adhering ventral bones.
The intestines are then removed and the inside of the fish is
well cleaned, the fillets are seasoned on their insides, and the
trout is stuffed with a mousseline forcemeat of lobster. The
two fillets are then drawn together and covered with thin slices
of bacon and laid on the drainer of the fish-kettle and braised
in Chablis.
When the fish is done, remove the slices of bacon, glaze,
and dish it up. Surround it with alternate heaps of mush-
rooms tossed in butter and shrimps.
Serve separately a Bechamel sauce, combined with the brais-
ing-liquor of the trout, strained and reduced and finished with
anchovy butter.
Preparation de la Mousse de Tomates.
This mousse is really a bavarois without sugar. Cook two
pounds of tomato (cleared of skin and seeds and roughly
STANDARD COOKERY. 93
chopped) in two ounces of butter. When the pulp is well
mixed with the butter add two tablespoonfuls of white sauce
Bechamel thickened with ten leaves of gelatine per quart of
the sauce.
Rub through sieve; and add to the preparation when cold,
half of its volume of whipped cream. It is better not to whip
the cream well, say, not more than half. Season to taste with
lemon-juice, and if necessary a little salt and cayenne.
Crevettes Marie.
Prepare a trout mousse, mold it in egg-molds, and garnish
the center with trimmed prawns' tails. Let the mousses set;
then turn them out of the molds and lay in a deep entree-dish.
Between each place a few prawns, the tails of which should
be shelled. Cover the whole, slowly, with some good half-
melted jelly, add a few sprigs of chervil, and fill up the dish
with jelly, so as to completely cover the mousses.
Trout
have different names in various parts of Great Britain, but
there is the common trout, the white trout, and the sea trout;
the white trout never grows very large, but the sea trout does,
and is of a very fine flavor.
RIVER TROUT, when fresh, have the most beautiful skin
imaginable, the golden and sometimes silvery tint of which
makes me term it the sister fish of the red (sea) mullet.
Should the gills be pink instead of red, and the skin dry
(which is frequently the case on the second day), they may
still be eatable, but their succulence goes with their beauty.
Clean them as directed for salmon.
Trout a la Twickenham.
When you have cleaned your trout, put them into a kettle
of boiling water to which you have added a good handful
of salt, and a wineglassful of vinegar; boil gently about twenty
minutes, or according to their size, dress upon a napkin, and
serve melted butter, into which you have put a tablespoonful
of chopped gherkins, two sprigs of chopped parsley, salt and
pepper✪ Trout a la Twickenham, in a boat.
The remains of trout, salmon, or mackerel, are excellent
pickled : — Put three onions in slices in a stewpan, with two
ounces of butter, one turnip, a bouquet of parsley, thyme, and
bayleaf, pass them five minutes over the fire, add a pint of
water, and a pint of vinegar, two teaspoonfuls of salt and one
of pepper, boil until the onions are tender, then strain it through
94 STANDARD COOKERY.
a sieve over the fish; it will keep some time if required, and
then do to pickle more fish by boiling over again.
Trout a la Burton. ✪ Trout a la Burton
Page 66 · 2 recipe records on this page
Presented as published in 1912. 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
The spine being thus liberated, sever it at both ends, and withdraw it, together with all the adhering ventral bones. The intestines are then removed and the inside of the fish is well cleaned, the fillets are seasoned on their insides, and the trout is stuffed with a mousseline forcemeat of lobster. The two fillets are then drawn together and covered with thin slices of bacon and laid on the drainer of the fish-kettle and braised in Chablis.
When the fish is done, remove the slices of bacon, glaze, and dish it up. Surround it with alternate heaps of mushrooms tossed in butter and shrimps.
Serve separately a Bechamel sauce, combined with the braising-liquor of the trout, strained and reduced and finished with anchovy butter.
Preparation de la Mousse de Tomates.
This mousse is really a bavarois without sugar. Cook two pounds of tomato (cleared of skin and seeds and roughly
chopped) in two ounces of butter. When the pulp is well mixed with the butter add two tablespoonfuls of white sauce Bechamel thickened with ten leaves of gelatine per quart of the sauce.
Rub through sieve; and add to the preparation when cold, half of its volume of whipped cream. It is better not to whip the cream well, say, not more than half. Season to taste with lemon-juice, and if necessary a little salt and cayenne.
Crevettes Marie.
Prepare a trout mousse, mold it in egg-molds, and garnish the center with trimmed prawns' tails. Let the mousses set; then turn them out of the molds and lay in a deep entree-dish. Between each place a few prawns, the tails of which should be shelled. Cover the whole, slowly, with some good half melted jelly, add a few sprigs of chervil, and fill up the dish with jelly, so as to completely cover the mousses.
Trout
have different names in various parts of Great Britain, but there is the common trout, the white trout, and the sea trout; the white trout never grows very large, but the sea trout does, and is of a very fine flavor.
RIVER TROUT, when fresh, have the most beautiful skin imaginable, the golden and sometimes silvery tint of which makes me term it the sister fish of the red (sea) mullet. Should the gills be pink instead of red, and the skin dry (which is frequently the case on the second day), they may still be eatable, but their succulence goes with their beauty. Clean them as directed for salmon.
Trout a la Twickenham.
When you have cleaned your trout, put them into a kettle of boiling water to which you have added a good handful of salt, and a wineglassful of vinegar; boil gently about twenty minutes, or according to their size, dress upon a napkin, and serve melted butter, into which you have put a tablespoonful of chopped gherkins, two sprigs of chopped parsley, salt and pepper, in a boat.
The remains of trout, salmon, or mackerel, are excellent pickled : — Put three onions in slices in a stewpan, with two ounces of butter, one turnip, a bouquet of parsley, thyme, and bayleaf, pass them five minutes over the fire, add a pint of water, and a pint of vinegar, two teaspoonfuls of salt and one of pepper, boil until the onions are tender, then strain it through
a sieve over the fish; it will keep some time if required, and then do to pickle more fish by boiling over again.
Trout a la Burton.
Records on this page
Trout a la TwickenhamTrout a la Burton