Brook Trout au Bleu
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 14. The excerpt below is the record exactly as published.
BROOK TROUT AU BLEU— AUSTRIAN Strain two quarts of court-bouillon (No. 122) into a large frying pan and boil. Slip in carefully, one at a time (so as not to check the boiling) very fresh brook trout. Simmer six to eight minutes, drain and serve on a platter with par- sley, lemon, and melted butter or Hollandaise sauce. The fish skin should be bluish when done. FISH AND SHELL FISH 71. FILET OF FISH A LA ATHERTONWOOD Cut six large filets of sole into two pieces each of uniform size ; spread half of them with a dressing made of break crumbs mixed with finely chopped onion and pars- ley, salt and paprika and cooked in butter until slightly brown. Cover with the remaining pieces, place on a fireproof platter or pudding dish and sprinkle with a little of the dressing. Pour a spoonful of olive oil over each and bake in a moderate oven, basting with the hot oil occa- sionally. Serve in the same dish. Any firm, white fish cut in thin slices can be used. 72. FINNAN HADDIE— ISLE DE MIQUELON Place a fine finnan haddie in a baking dish; sprinkle it with an onion, a green pepper and a branch of parsley
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