Brook Trout, Volper

Ingredients

• two quarts of cider
• one sliced onion
• one carrot
• one piece of celery
• one piece of leek
• one spoonful of salt
• eight brook trout
• two ounces of butter
• two spoonfuls of flour
• one and one-half pints of the cider
• two more ounces of fresh butter
• season well with salt
• season well with pepper
• sprinkle with chopped parsley

Method

1. 1

   In a casserole, combine cider, onion, carrot, celery, leek, parsley, bay leaf, clove, and salt.

2. 2

   Bring to a boil, then add brook trout.

3. 3

   Let stand at boiling point for ten minutes; remove trout to a platter.

4. 4

   For the sauce, heat butter, add flour and cider, boil for twenty minutes, then add fresh butter, season, and strain over the fish.

5. 5

   Garnish with fried bread cut in heart shapes and sprinkle with parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 183. The excerpt below is the record exactly as published.

Brook trout, Volper Louis potatoes Roast beef, Jules-Albert Stewed tomatoes Fried egg plant Endives salad, French dressing Vanilla ice cream Assorted cakes Coffee Eggs Mollet, Florentine. Put some puree of spinach in a vegetable dish, place four eggs Mollet on top. Chicken soup, Florentine. Cut a spring chicken, bones and all, in pieces one inch square. Heat three ounces of butter in a casserole, add the chicken, and cook until golden yellow; add two spoonfuls of flour and heat through; add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice. Boil for one hour, then remove the bouquet garni, add one pint of boiling milk, and season with salt and pepper and a little chopped parsley. Brook trout, Volper. Put in a casserole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add eight brook trout. Set the vessel on the side of the range, and let stand at boiling point for ten minutes ; then remove the trout to a platter. Serve with the following sauce : Heat two ounces of butter in a casserole, add two spoon- fuls of flour and one and one-half pints of the cider in which the fish was cooked. Boil for twenty minutes. Then add two more ounces of fresh butter, season well with salt and pepper, and strain over the fish. Garnish with bread cut in heart shapes, and fried in butter. Sprinkle with chopped parsley

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