Fried Trout a la Tartare
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with lemon and serve with tartare sauce.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 123. The excerpt below is the record exactly as published.
Select young, nice fresh trout; wash and clean well; roll in egg and then bread crumbs; fry in hot fat
Cook this with the app: pantry check, scaling, and the assistant.