Trout A L'Aurore

Ingredients

• trout
• half a pint of Béchamel sauce
• a pat of lobster butter
• the yolks of three eggs
• a tablespoonful of tarragon vinegar
• a little cayenne
• two dozen mussels

Method

1. 1

   Prepare and boil the trout, then mask with Béchamel sauce.

2. 2

   Rub egg yolks over the fish and bake until amber.

3. 3

   Serve with a sauce made from Béchamel, lobster butter, egg yolks, vinegar, and cayenne, garnished with fried mussels.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 96. The excerpt below is the record exactly as published.

TROUT A L'AURORE. Boil, skin, and trim the trout; then place on a silver or gratin-dish, mask each fish with reduced Allemande sauce (No. 156), lay a fine wire sieve across the dish, with- out touching the fish ; then rub with a wooden spoon the yolks of two hard-boiled eggs over each fish through the sieve, taking care that the curling shreds cover the sur* J PRACTICAL HOUSEHOLD COOKERY. 225 face of each trout equally. About half an hour before serving, put them in the oven to get a fine amber hue; after which, pour round the trout some sauce made as follows : — Put half a pint of B^hamel sauce (Na 154) into a bain-marie, add to it a pat of lobster butter, the yolks of three eggs properly beaten, a tablespoonful of tarragon vinegar, and a little cayenne ; mix these well together with a small whisk or wooden spoon into the bain-mane before pouring out, and finish by making a border with two dozen mussels

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