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Fillet of Trout a la Mazarine
From The Swedish, French, American cook book, 1918
Serves 2
Serve for lunch or supper.
Presented as published in 1918. 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
Nutrition per serving
273Calories
6 gProtein
3 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein6.4 g
Carbohydrates2.8 g
Fiber0 g
Sugars0.1 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol251 mg
Sodium27 mg
Potassium122 mg
Calcium61 mg
Iron0.5 mg
Magnesium7.5 mg
Phosphorus128 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C0.4 mg
Vitamin A75 mcg
Vitamin E0.7 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate26 mcg
Choline148 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 125. The excerpt below is the record exactly as published.
the trout well; put in a pan with some marinarde sauce; first curl the trout; tie it up in a curled shape, let it simmer slowly from ten to twelve minutes, according to the size of the trout; when done, dish up on a platter; serve in the centre little quenelles made from salmon and trout and with some fried dices of sweetbreads all around that have been pared, boiled, and cut in dices dipped in egg and then fine bread crumbs and fried in very hot fat, put them all around the fish and garnish with crayfish around the dish. Serve in a sauceboat the marinarde sauce for dinner. Fillet of Trout (Filet de Truite) a la Mazarine Clean and wash the trout; fillet them, removing the skins and bones carefully. Put fillets in a pan with some melted butter and sherry and let simmer slowly for about six to eight minutes. When done, remove the fillets from the pan carefully, so as not to break them. Arrange on a hot platter, one resting on top of the other; then add to the butter yolks of two eggs mixed with half cup cream, more sherry, to taste. Stir it in quickly — be careful not to let it curl; flavor with anchovy paste; then strain and pour it over the fish; sprinkle with chopped parsley and garnish with lemons
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