Aspic of Trout

Ingredients

• a good-sized fresh trout
• veal forcemeat for fish
• broth
• a long piece of fried bread
• butter
• a half set aspic jelly
• jelly croûtons
• halves of hard-boiled eggs
• small heads of lettuce
• mayonnaise dressing

Method

1. 1

   Clean, wash, and dry the trout.

2. 2

   Fill the cavity with veal forcemeat and truss the head.

3. 3

   Place in a saucepan, cover with broth, and boil until done.

4. 4

   Prepare fried bread, cover with paper, and place the cooled trout on top with butter beneath.

5. 5

   Glaze with aspic jelly and decorate with jelly croûtons.

6. 6

   Garnish with hard-boiled eggs and lettuce, serve with mayonnaise dressing.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 128. The excerpt below is the record exactly as published.

Aspio of Trout Clean, wash, aud dry a good-sized f resh trout. Fili the cavìty with veal f orcemeat for fish and truss the head. Place it in a saucepan, cover it with broth, and boil it until it is done. Have ready a long piece of fried bread as long as the fish, cover the bread with paper, and when the trout is cold, drained, and thoroughly dry, place it on the top with the butter beneath it. Glaze with a half set aspic jelly, decorate the edge with jelly croùtons. Garnish the base with halves of hard-boiied eggs and small heads of lettuce cut in half, and serve with a mayon- naise dressi

Cook this with the app: pantry check, scaling, and the assistant.