River Trout au Bleu
From The Dudley book of cookery and household recipes, 1909
Ensure fish is covered with the juice of the bouquet.
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 10. The excerpt below is the record exactly as published.
RIVER TROUT AU BLEU Boil a small onion with ‘‘mirepoix” bouquet, a clove, peppercorns and a little salt in a quart of water. In another saucepan boil a quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.