Trout a l'Aurore

Ingredients

• two moderate-sized trout
• as much water as will cover the fish
• a tablespoonful of salt
• a tablespoonful of vinegar
• the yolks of three eggs
• a quarter of a pint of white sauce
• an ounce of grated parmesan
• a teaspoonful of chilli vinegar
• a teaspoonful of anchovy essence
• two eggs till hard

Method

1. 1

   Boil trout in salted vinegar water until eyes start.

2. 2

   Drain and cover with a sauce made from beaten yolks, white sauce, parmesan, chilli vinegar, and anchovy essence.

3. 3

   Bake until hot and brown, serve with shrimp, tomato, or lobster sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2031. The excerpt below is the record exactly as published.

wo moderate- sized trout, clean carefully, and wipe them dry. Dissolve a quarter of a pound of fresh butter in a stewpan, and put with it a smaU TRO ( 994 ) TRO onion stuck with, a clove, a small buncli of parsley, and a sprig of thjTne, a salt-spoonfiil of salt, and half a salt-spoonful of white pepper. Mix thoroughly, and add half a pint of sherry or madeira. Simmer the trout very gently for half an hour. Pour ofE the liquor, leavLug only sufficient to keep the lish moist, thicken with flour and butter, let it boil up, then serve the fish on a hot dish with part of the sauce poured over it and the rest in a tureen. If this dish is considered too extravagant, the fish may be boiled in stock flavoured with sherry, then thickened with floiu- and butter, and flavoured with the straiaed juice of a lemon, a tea-spoon- ful of anchovy essence, and a little salt and cayenne. Time, half an hour to simmer the trout. Probable cost— very uncertain. Suf- ficient for two or three persons. Trout (a I'Aurore). — Take two moderate- sized trout, empty them, remove the gills and fins, scrape ofE the scales, then wash carefully, and wipe them dry. Put into the kettle as much water as will cover the fish, and with each quart put a table-spoonful of salt and a table-spoonful of vinegar. Put the trout into the water when it is boiling, and boil gently: when the eyes start they are done enough. Lift them out carefully, drain them, place them in a hot dish, and cover en- tirely with a sauce prepared as follows : — Beat the yolks of three eggs thoroughly, and mix with them a quarter of a pint of white sauce, an oiince of gTatcd parmesan, a tea- spoonful of chilli vinegar, and a tea-spoonful of anchovy essence. Stir the sauce over a gentle fire until it begins to thicken ; it is then ready. Boil two eggs till hard

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