Marinated Trout
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 98. The excerpt below is the record exactly as published.
MARINADED TROUT Select some very small trout, clean and dress them, and poach them in a white-wine court-bouillon (No. 164) to which vinegar has been added in the proportion of one-third of its. volume
Cook this with the app: pantry check, scaling, and the assistant.