Timbale of Trout a la Prince Carl

Ingredients

• rich trout mousse
• truffles
• butter

Method

1. 1

   Butter timbale cups, decorate with truffles, fill with mousse, and cook in hot water for 6-8 minutes.

2. 2

   Arrange on a warm platter.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 125. The excerpt below is the record exactly as published.

butter and sherry and let simmer slowly for about six to eight minutes. When done, remove the fillets from the pan carefully, so as not to break them. Arrange on a hot platter, one resting on top of the other; then add to the butter yolks of two eggs mixed with half cup cream, more sherry, to taste. Stir it in quickly — be careful not to let it curl; flavor with anchovy paste; then strain and pour it over the fish; sprinkle with chopped parsley and garnish with lemons all around. Serve for lunch or supper. Fillet of Trout (Filet de Truite ) a l’Aurore Fillet the trout by removing the skins and bones; roll fillets about three inches long and three inches around; put in a pan with some Rhine wine, pepper, salt, and butter; let simmer slowly for about six to eight minutes. When done, remove them to a broiler, carefully; cover them with a white allemande sauce flavored with lemon juice; sprinkle with grated Parmesan cheese; arrange fillets on a foundation of rice with a slice of hard-boiled egg in the centre of each, with a strip of Spanish pepper around the egg, and, in the AMERICAN COOK BOOK centre, a shrimp sauce. Garnish with a cooked, unpeeled shrimp raised in between each fillet and parsley. Serve for luncheon. Fried Trout (Truite irite ) a la Tartare Fillet the trout; cut in large strips the size of a whitebait; put in egg and then in fine bread crumbs; put in a frying basket, fry in very hot fat; sprinkle with pepper and salt after frying; when done shake the basket until they become crispy; arrange on a paper doily with some fried parsley around; garnish with lemons. Serve with tartare sauce for lunch or supper. Mousse of Trout (Mousse de Truite ) a la Stockholm One and a half pounds trout, whites of three eggs, cream and milk enough to make mousse of right consistence, pep-per, salt, and two tablespoons sherry. Put fish through machine about five or six times — add the whites of eggs carefully when putting it through; then press it through a very fine strainer; put in an enameled saucepan and stir on ice. When cold, begin to add cream and milk slowly; when half of the cream and milk (say about a quart altogether) has been put in, add pepper and salt; flavor with sherry; do not add the salt too soon or the mousse will get too hard. Take a teaspoon and put in hot water and try. Be careful not to make it too soft, as then it would not hold together. If it is too hard add some more milk and cream. Try again and again until mousse is of the right consis¬ tence. Color with the red and orange coloring the shade of trout. Butter and decorate a ring mould with truffles and white of egg and fill with the mousse; cook in oven, in hot water, for about fifteen to eighteen minutes — slowly, well covered. Serve with a lobster, oyster crab, truffle, or hollandaise sauce for dinner. Timbale of Trout (Timbale de Truite) a la Prince Carl Make a rich trout mousse

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