Broiled Trout, maitre d'hotel
From The table, 1889
Serves 1
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 135. The excerpt below is the record exactly as published.
Broiled Trout, maitre d'hotel. — Procure six fine trout, of a quarter of a pound each ; clean and wash well, drain them in a napkin, and make three incisions on each side. Place them on a dish with one teaspoonful of oil, a pinch of salt, and half a pinch of pepper ; roll gently and put them on the broiler. Cook for four minutes on each side, then 196 THE TABLE. lay them on a dish, pour a gill of maitre d'hotel sauce
Cook this with the app: pantry check, scaling, and the assistant.