Stuffed Trout a la Sicilienne

Ingredients

• Select nice large trout
• Stuff with mousse made from trout or from salmon
• with some butter
• and sherry

Method

1. 1

   Wash and clean the trout; split and remove the bone.

2. 2

   Stuff with mousse, decorate, and cook in the oven for 10-15 minutes.

3. 3

   Lift carefully onto a hot platter.

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.

Select nice large trout weighing from about one to one and a half pounds; wash and clean well; curl the trout by sticking a toothpick through the head and one through the tail, tying it up with a string so it will remain in its place; put carefully in a pan with some water, bay leaf, pepper, and salt; let it simmer very slowly from ten to fifteen minutes; then lift it carefully on a platter with the head and tail out and the side of the fish in. Dish in a ring style, putting a slice of tomato with a piece of lemon in the centre of each fish and in the centre of the platter some small French marbles of potatoes that have some melted butter and chopped parsley. Serve with the sauce a la Bregitta made from the stock the trout has cooked in. Fish for dinner. Fried Trout in Paper ( Truite frite en Papillotes ) a la Bearnaise Select nice fresh trout; wash and clean well. (They can be either boned or fried without boning.) Put the trout on a sheet of paper; sprinkle with pepper and salt; put a piece of butter inside the fish; twist the paper all around in an oblong half moon shape; put the paper bag in hot fat and cook for about ten minutes. When done, lift it carefully on to a broiler for a minute to drain; then place on a platter. Arrange around halves of tomatoes scooped out; set each on a thin slice of lemon, and fill with the bearnaise sauce. A little handle of green pepper can be put in each tomato as ornamentation. Garnish with parsley. Serve for dinner. Baked Trout with Cheese and Mushroom a la Sophia Truite frite au Fromage, et au Champignon, a la Sophia Select nice fresh trout weighing from one to one and a half pounds; wash and clean well; cut on the side, remove bone carefully; sprinkle with pepper and salt; stuff; roll in egg and then in grated American cheese and bread crumbs that have been mixed; lay the fish on a buttered pan on the side it has been opened, sprinkle with some more cheese on the top and some butter; put in oven and bake from fifteen to twenty minutes golden brown; lift carefully on to a platter — one after the other on a bias, one a little lower than the other, to make it look artistic; put some parsley in the mouth and fried parsley all around. Garnish with lemon. Serve with mushroom sauce for dinner. AMERICAN COOK BOOK 85 Stuffing. One and a half cups bread crumbs, half a cup cooked fine-chopped mushrooms, one egg, two tablespoons grated Amer¬ ican cheese, pepper and salt to taste. Moisten with the juice that the mushrooms have cooked in. Mix all together and stuff the fish. Baked Trout in Paper with Cheese a l’Americaine Truite frite au Fromage en Papillotes, a V Americaine Clean and wash the trout; stuff [see recipe: Baked Trout with Cheese and Mushrooms a la Sophia]; put the fish — that has been rolled in American cheese — in a buttered paper with a piece of but¬ ter; double the paper all around; put on a buttered baking sheet; put in oven to bake from twelve to fifteen minutes; lift carefully on to a warm dish [do not disturb the paper; leave it around the fish]. Garnish with parsley and lemon. Serve with hollandaise sauce for dinner. Stuffed Trout ( Truite farcie ) a la Sicilienne Select nice large trout; wash and clean well; split from the front and remove the bone; open. [When trout are small, fillet half and put on top of the other half; two or three trout can be put to¬ gether in one by filleting and joining them together in the shape of a large trout.] Stuff with mousse made from trout or from salmon; cover with the mousse that has been colored the shade of trout; then decorate (with a fancy tube) a strip all around from head to tail, with strips on a bias; putting a row of truffle in between each; make an eye of lemon and truffle. Cook in oven on a pan, with some butter and sherry

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