Scallops of Trout

Ingredients

• a medium-sized trout
• two ounces of butter
• the juice of a lemon
• a little salt
• white pepper
• mashed potatoes

Method

1. 1

   Cut the trout into round pieces or egg shapes.

2. 2

   Melt butter in a saucepan, add salt, white pepper, and lemon juice.

3. 3

   Cook on one side, then turn.

4. 4

   Form a border of mashed potatoes on a plate, moisten with melted butter, and brown in the oven.

5. 5

   Arrange the scallops in the middle and pour over a sauce bechamel.

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.

Scallops of Trout. Prepare as the fore- going a medium-sized trout, which cut in round pieces, or in the shape of an egg, and about three inches in length, and put into a saucepan in which you have previously melted two ounces of butter ; add a little salt, white pepper, the juice of a lemon

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