Long Island Brook-Trout

Ingredients

• a trout of about four pounds
• four ounces of salt
• a pint of sauce Allemande
• four roes of shad
• a dozen mushrooms
• the juice of a lemon

Method

1. 1

   Clean and wash the trout, put it in a fish-kettle with salt.

2. 2

   When beginning to boil, remove to the back of the range for twenty-five minutes.

3. 3

   Blanch the roe of shad in boiling water with salt, drain, and cut into small pieces along with mushrooms.

4. 4

   Add these to the sauce Allemande with lemon juice and boil for ten minutes.

5. 5

   Serve the fish garnished with parsley and the sauce separately.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 21. The excerpt below is the record exactly as published.

Long Island Brook-Trout. Clean and wash a trout of about four pounds, and put it in a fish-kettle with four ounces of salt. When begin- ning to boil remove your fish-kettle to the back FISH. Si of the range for twenty-five minutes. Blanch four roes of shad in a little boiling water and a little salt, drain, and cut them in small pieces, as also a dozen mushrooms. Add these, with the juice of a lemon, to a pint of sauce Allemande

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