Frenchdinner

Salmon Trout, Baked and Stuffed

Name: Salmon Trout, Baked and Stuffed
Cuisine: French
Ingredients: A good-sized trout is very nice if baked as follows; a stuffing of breadcrumbs; parsley; herbs; an egg to mix it; dredge with flour; a tablespoonful of vinegar; one of stock

From A handbook of fish cookery, 1897

Serve with new potatoes, green peas, or baked tomatoes.

Presented as published in 1897. 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 handbook of fish cookery (1897) by Lucy H. Yates, page 19. The excerpt below is the record exactly as published.

Salmon Trout, Baked and StuflFed. — A good-sized trout is very nice if baked as follows : — After emptying and scaling the fish, fill the cavity with a stuffing of breadcrumbs, parsley, herbs, and an egg to mix it ; sew the sides together if necessary. Lay in a baking dish, dredge with flour, place butter on the top, put a tablespoonful of vinegar and one of stock

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