Stuffed Trout

Ingredients

• a pint of white wine vinegar
• a quart of water
• one onion
• one parsnip
• one carrot
• a heart of celery
• two ounces of butter
• two or three bay leaves
• six small mushrooms
• two ounces of fresh truffles
• a little minced herbs
• sufficient breadcrumb and butter

Method

1. 1

   In a saucepan, combine vinegar, water, onion, parsnip, carrot, celery, thyme, parsley, salt, butter, and bay leaves.

2. 2

   Reduce to a strong broth.

3. 3

   Make a forcemeat with mushrooms, truffles, herbs, breadcrumb, and butter to stuff the trout.

4. 4

   Simmer the stuffed trout in the broth for 15 minutes, then fry after dipping in egg and breadcrumbs.

5. 5

   Serve with tomato sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 67. The excerpt below is the record exactly as published.

Stuffed Trout. Place in an enameled saucepan a pint of white wine vinegar, a quart of water, one onion, parsnip and carrot sliced, a heart of celery with a little thyme, parsley, and salt, two ounces of butter and two or three bay leaves. Reduce these ingre- dients to a strong broth by cooking rapidly over a quick fire, and then strain and put aside to cool. Now make a forcemeat of six small mushrooms, two ounces of fresh truffles, a little minced herbs, and sufficient breadcrumb and butter

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