Croquettes of Trout

Ingredients

• two cold boiled trout
• chopped onions
• chervil
• a small quantity of lemon juice
• villeroi sauce
• egg
• breadcrumbs
• fryingpan of boiling fat

Method

1. 1

   Cut fillets from trout, cover with onions and chervil, add lemon juice, roll into croquettes, dip in villeroi sauce, egg, and breadcrumbs.

2. 2

   Fry in boiling fat until brown, drain, and serve with parsley.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 31. The excerpt below is the record exactly as published.

Croquettes of Trout. Cut off the fillets from two cold boiled trout, divide them into squares, cover them over with chopped onions and chervil, squeeze over a small quantity of lemon juice and roll them up into croquettes, dip them into villeroi sauce, then into egg and breadcrumbs twice so as to have them well covered, plunge them into a fryingpan of boiling fat

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