Trout a la Chambord
From The Swedish, French, American cook book, 1918
Serves 1
Serve with marinarde sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
the trout well; put in a pan with some marinarde sauce; first curl the trout; tie it up in a curled shape, let it simmer slowly from ten to twelve minutes, according to the size of the trout; when done, dish up on a platter; serve in the centre little quenelles made from salmon and trout and with some fried dices of sweetbreads all around that have been pared, boiled, and cut in dices dipped in egg and then fine bread crumbs and fried in very hot fat, put them all around the fish and garnish with crayfish
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