Fillet of Trout, Rachel

Ingredients

• two Tahoe trout
• one-half glass of claret
• one-half glass of fish stock
• one truffle
• six heads of canned mushrooms
• one dozen small fish dumplings

Method

1. 1

   Cut fillets from trout, use bones and head for sauce.

2. 2

   Season fillets, add claret and fish stock, cover, and simmer.

3. 3

   Remove fish, add lobster tail, truffle, mushrooms, and dumplings to sauce, and pour over fish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 121. The excerpt below is the record exactly as published.

Fillet of trout, Rachel Roast duckling, apple sauce Artichoke bottoms, au gratin Fresh asparagus, Hollandaise Escarole salad Mousse au cafe Demi tasse Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate. Lamb chops, Bradford. Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madere, to which has been added whole fresh mushrooms saute in butter, over the chops. Consomme, Caroline. Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consomme with one spoonful of boiled rice to each person. Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Genoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings

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