Glazed Cold Trout a l’Aurore

Ingredients

• the trout
• some Rhine wine
• water
• bay leaves
• whole peppers
• chaud-froid sauce
• mayonnaise dressing
• orange coloring
• chopped aspic

Method

1. 1

   Clean and wash trout, simmer in wine, water, bay leaves, and peppers.

2. 2

   Cool, remove bones, stuff, and glaze with chaud-froid sauce.

3. 3

   Decorate with truffles and mayonnaise dressing.

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 all around. Serve for lunch or supper. Fillet of Trout (Filet de Truite ) a l’Aurore Fillet the trout by removing the skins and bones; roll fillets about three inches long and three inches around; put in a pan with some Rhine wine, pepper, salt, and butter; let simmer slowly for about six to eight minutes. When done, remove them to a broiler, carefully; cover them with a white allemande sauce flavored with lemon juice; sprinkle with grated Parmesan cheese; arrange fillets on a foundation of rice with a slice of hard-boiled egg in the centre of each, with a strip of Spanish pepper around the egg, and, in the AMERICAN COOK BOOK centre, a shrimp sauce. Garnish with a cooked, unpeeled shrimp raised in between each fillet and parsley. Serve for luncheon. Fried Trout (Truite irite ) a la Tartare Fillet the trout; cut in large strips the size of a whitebait; put in egg and then in fine bread crumbs; put in a frying basket, fry in very hot fat; sprinkle with pepper and salt after frying; when done shake the basket until they become crispy; arrange on a paper doily with some fried parsley around; garnish with lemons. Serve with tartare sauce for lunch or supper. Mousse of Trout (Mousse de Truite ) a la Stockholm One and a half pounds trout, whites of three eggs, cream and milk enough to make mousse of right consistence, pep-per, salt, and two tablespoons sherry. Put fish through machine about five or six times — add the whites of eggs carefully when putting it through; then press it through a very fine strainer; put in an enameled saucepan and stir on ice. When cold, begin to add cream and milk slowly; when half of the cream and milk (say about a quart altogether) has been put in, add pepper and salt; flavor with sherry; do not add the salt too soon or the mousse will get too hard. Take a teaspoon and put in hot water and try. Be careful not to make it too soft, as then it would not hold together. If it is too hard add some more milk and cream. Try again and again until mousse is of the right consis¬ tence. Color with the red and orange coloring the shade of trout. Butter and decorate a ring mould with truffles and white of egg and fill with the mousse; cook in oven, in hot water, for about fifteen to eighteen minutes — slowly, well covered. Serve with a lobster, oyster crab, truffle, or hollandaise sauce for dinner. Timbale of Trout (Timbale de Truite) a la Prince Carl Make a rich trout mousse. Butter timbale cups; decorate with truffles and white of egg; fill with mousse; cook in hot water in the oven from six to eight minutes — well covered. Arrange on a warm platter. Serve with any kind of fish sauce around for lunch or supper. Souffle of Trout (Truite soufflee ) a la Ericsson Hammond [See recipe: Mousse of Trout a la Stockholm.] Take small double moulds; butter them; decorate one side of mould with truffles — a branch, daisy, or any design that is desired; fill mould with mousse; THE SWEDISH, FRENCH put two together; cook in hot water from seven to ten minutes — well covered. When done, turn out on a paper doily or napkin; garnish with parsley, lemon, and lobster claws. Serve with lobster sauce for lunch, dinner, or supper. COLD TROUT DISHES Glazed Cold Trout ( Truite froide glacee ) a l’Aurore Clean and wash trout well; put in a pan with some Rhine wine, water, bay leaves, and whole peppers; let simmer slowly (the time according to size of the fish); let stand until cold; then remove it carefully from the broth; open the fish; remove the bone care¬ fully, splitting the fish in half lengthwise; then stuff one half and put other half on top; glaze with chaud-froid sauce; decorate with truffles and some of the mayonnaise dressing colored with orange coloring; make an eye of lemon and truffle; place on a platter on a paper doily; garnish with chopped aspic

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