Paupiettes of Trout-Mantou

Ingredients

• Clean the trout; split them in halves
• one tablespoonful of finely chopped truffle
• one teaspoonful of parsley
• a glass of Sauterne wine
• one-half a gill of fish stock
• a small piece of butter
• a little flour
• the yolks of two eggs
• two tablespoonfuls of lobster butter

Method

1. 1

   Prepare trout as paupiettes, adding truffle and parsley to the forcemeat.

2. 2

   Arrange in a saucepan with Sauterne, lemon juice, and fish stock.

3. 3

   Cover and boil until cooked.

4. 4

   Prepare a sauce with butter, flour, and cooking stock, adding egg yolks and lobster butter before serving.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 18. The excerpt below is the record exactly as published.

PAUPIETTES OF TROUT-MANTOU <&£ Clean the trout; split them in halves, and prepare in the same way as paupiettes of smelts. But add to the fish forcemeat one tablespoonful of finely chopped truffle and one teaspoonful of parsley. Instead of the fancy cut slice of truffle on top of each rosette, put a round piece of pimento. Put the paupiettes close to- gether in a flat saucepan, and moisten with a glass of Sauterne wine, juice of one lemon, and one-half a gill of fish stock. Put on the cover, and let it boil slowly until cooked. With a small piece of butter, a little flour, and the fish stock in which the paupiettes have been cooked, prepare a sauce. When boiling add the yolks of two eggs. Remove from the fire, and add gradually two tablespoonfuls of lobster butter

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