Boiled Trout a la Bregitta

Ingredients

• Select nice large trout weighing from about one to one and a half pounds
• put carefully in a pan with some water
• bay leaf
• pepper
• salt

Method

1. 1

   Wash and clean the trout well; curl the trout by sticking a toothpick through the head and tail, tying it up with string.

2. 2

   Simmer in water with bay leaf, pepper, and salt for 10-15 minutes.

3. 3

   Lift carefully to a platter.

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.

salt and pepper; broil for about ten to twelve minutes, until well done; remove carefully from the broiler to a platter; glaze with a nice brown glaze, garnish with parsley, lemon, and tomatoes. Serve with meuniere sauce and cucumber salad for dinner or luncheon. Stuffed Steamed Trout with Lobster a la Meuniere Truite farcie de Homard et cuite a la vapeur, a la Meuniere Select small fresh trout, one for each individual; wash and clean well; bone carefully; open a little at the head and then at the tail; clip the bone ofF at each end [slip in a small narrow knife; loosen the bone and remove it carefully so as not to split the trout]. Then fill with lobster mousse; put on a buttered pan with some sherry, pepper, and salt; cook in oven from eight to twelve minutes — well covered — time according to size of the trout. When done, remove the trout carefully on a platter, the heads in and tails out; put a bunch of parsley in centre of platter. Serve with a meuniere sauce all around. Garnish with parsley and lobster claws all around the platter. Fish for dinner or luncheon. Fried Trout {Truite frite ) a la Tartare Select young, nice fresh trout; wash and clean well; roll in egg and then bread crumbs; fry in hot fat until done; dish up on a THE SWEDISH, FRENCH platter on a paper doily; garnish with lemon around and parsley. Serve with tartare sauce. Entree for luncheon or dinner. Boiled Trout ( Truite bouillie ) a la Bregitta Select nice large trout weighing from about one to one and a half pounds; wash and clean well; curl the trout by sticking a toothpick through the head and one through the tail, tying it up with a string so it will remain in its place; put carefully in a pan with some water, bay leaf

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