Traites à la Nansen

Ingredients

• 2 trout, weighing about 1 lb. each
• 1 carrot
• 1 onion
• 1 lemon
• f pint Chablis
• 1 bouquet garni
• 1 pint consomme
• f oz. French leaf gelatine
• the white and the shell of 2 eggs
• 1 gill aspic
• 1 pint tomato cream (No. 272)
• | pint cold horseradish sauce
• 1 small cucumber
• a handful Brunoise seasoning

Method

1. 1

   Procure trout not drawn, wash, and place in a kettle with water, wine, carrot, onion, and bouquet garni.

2. 2

   Season and boil, then cool in the stock.

3. 3

   Remove skin, strain stock, add consomme and gelatine, whisk in egg whites, and simmer.

4. 4

   Mask a mould with aspic, fill with fish aspic, and set.

5. 5

   Serve with tomato cream and horseradish sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 203. The excerpt below is the record exactly as published.

Traites a la Nansen. — 2 trout, weighing about 1 lb. each, 1 carrot, 1 onion, 1 lemon, ^ pint Chablis, 1 bouquet garni, 1 pint consomme, f oz. French leaf gelatine, the white and the shell of 2 eggs, 1 gill aspic, 1 pint tomato cream (No. 272), | pint cold horseradish sauce, half frozen (No. 288), 1 small cucumber , a handful Brunoise seasoning

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