Trout a la Burton

Ingredients

• half a pint of melted butter
• two tablespoonfuls of cream
• one yolk of egg
• two ounces of fresh butter
• a pinch of salt
• the juice of a lemon

Method

1. 1

   Boil the trout as in the previous recipe.

2. 2

   In a stewpan, heat melted butter and cream, then add a liaison of egg yolk and cream.

3. 3

   Dress the fish on a dish, add butter, salt, and lemon juice to the sauce, and serve with chopped parsley.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 66. The excerpt below is the record exactly as published.

Trout a la Burton. Boil the trout as in the last; then put half a pint of melted butter in a stewpan, with two tablespoonfuls of cream, place it upon the fire, and when upon the point of boiling add a liaison of one yolk of egg mixed with a tablespoonful of cream (dress the fish upon a dish without a napkin), put two ounces of fresh butter, a pinch of salt, and the juice of a lemon

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