Filets de Truite a la Mirabeau
From The new century cookery book, 1901
Serves 1
This recipe may be applied to any fresh-water fish.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 166. The excerpt below is the record exactly as published.
Filets de Truite ala Mirabeau. — Procure a medium- sized trout, remove the scales and wipe the fish with a damp cloth. Take off the fillets and put them skin upwards in a saute-pan contain- ing a quarter of a gill of sweet oil (Provence oil is preferable). Season with pepper and salt, squeeze the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.