Trout a la Chambord

Ingredients

• three fine trout of half a pound each
• about half an ounce of butter
• half a glassful of white wine
• a bouquet
• half a pinch of salt
• half a pinch of pepper
• half a pint of good Espagnole sauce
• one truffle
• four mushrooms, all well-sliced
• twelve blanched oysters

Method

1. 1

   Stuff trout with fish forcemeat, place in a buttered baking-dish.

2. 2

   Add white wine, bouquet, salt, and pepper.

3. 3

   Cook for fifteen minutes in the oven, basting frequently.

4. 4

   Reduce juice with Espagnole sauce, add truffle, mushrooms, and oysters.

5. 5

   Dress trout on a hot dish, pour sauce over, and decorate with fish quenelles.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 135. The excerpt below is the record exactly as published.

Trout a la Chambord. — Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (No. 227), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add half a glassful of white wine, a bouquet (No. 254), half a pinch of salt, and half a pinch of pepper. Cook for fifteen minutes in the oven, being very careful to baste it frequently. Take the juice from under the fish, and put it in a saucepan with half a pint of good Espagnole sauce (No. 151). Reduce, and skim off the fat. Add one truffle and four mushrooms, all well-sliced, also twelve blanched oysters

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