Baked Trout with Cheese and Mushroom a la Sophia

Ingredients

• Select nice fresh trout weighing from one to one and a half pounds
• sprinkle with pepper
• and salt
• One and a half cups bread crumbs
• half a cup cooked fine-chopped mushrooms
• one egg
• two tablespoons grated American cheese

Method

1. 1

   Wash and clean the trout; cut on the side, remove bone.

2. 2

   Stuff with mixture of bread crumbs, mushrooms, egg, cheese, and seasonings.

3. 3

   Bake in a buttered pan for 15-20 minutes until golden brown.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 123. The excerpt below is the record exactly as published.

Baked Trout with Cheese and Mushroom a la Sophia Truite frite au Fromage, et au Champignon, a la Sophia Select nice fresh trout weighing from one to one and a half pounds; wash and clean well; cut on the side, remove bone carefully; sprinkle with pepper and salt; stuff; roll in egg and then in grated American cheese and bread crumbs that have been mixed; lay the fish on a buttered pan on the side it has been opened, sprinkle with some more cheese on the top and some butter; put in oven and bake from fifteen to twenty minutes golden brown; lift carefully on to a platter — one after the other on a bias, one a little lower than the other, to make it look artistic; put some parsley in the mouth and fried parsley all around. Garnish with lemon. Serve with mushroom sauce for dinner. AMERICAN COOK BOOK 85 Stuffing. One and a half cups bread crumbs, half a cup cooked fine-chopped mushrooms, one egg, two tablespoons grated Amer¬ ican cheese

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