Boiled Tahoe Trout, Sauce Mousseline

Ingredients

• two Tahoe trout
• one-half glassful of white wine vinegar
• half of an onion
• half of an onion
• a small handful of salt

Method

1. 1

   Put trout in cold water with vinegar, onion, carrot, bouquet garni, and salt.

2. 2

   Bring to a boil and set aside for twenty minutes.

3. 3

   Serve on a platter garnished with boiled potatoes, lemons, and parsley.

4. 4

   Serve sauce mousseline separately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 125. The excerpt below is the record exactly as published.

Boiled Tahoe trout, sauce mousseline Potatoes nature Cucumber salad Vol au vent Toulouse Stuffed capon, St. Antoine Peas a la Franchise Cardon a la moelle Hearts of lettuce, French dressing Coupe Orientale Allumettes Coffee Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt ; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate. Boiled Tahoe trout, sauce mousseline. Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt

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