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Stuffed Steamed Trout with Lobster a la Meuniere
From The Swedish, French, American cook book, 1918
Serves 1
Serve with a meuniere sauce.
Presented as published in 1918. 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
Nutrition per serving
37Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein5.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol15 mg
Sodium13 mg
Potassium90 mg
Calcium11 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus61 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate3.3 mcg
Choline16 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 123. The excerpt below is the record exactly as published.
Stuffed Steamed Trout with Lobster a la Meuniere Truite farcie de Homard et cuite a la vapeur, a la Meuniere Select small fresh trout, one for each individual; wash and clean well; bone carefully; open a little at the head and then at the tail; clip the bone ofF at each end [slip in a small narrow knife; loosen the bone and remove it carefully so as not to split the trout]. Then fill with lobster mousse; put on a buttered pan with some sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.