Trout a la Genevesc

Ingredients

• two moderate-sized trout
• a quarter of a pound of fresh butter
• a small onion
• a small bunch of parsley
• a sprig of thyme
• a salt-spoonful of salt
• half a salt-spoonful of white pepper
• half a pint of sherry or madeira

Method

1. 1

   Dissolve butter in a stewpan, add onion, parsley, thyme, salt, and pepper.

2. 2

   Mix thoroughly and add sherry.

3. 3

   Simmer trout gently for half an hour.

4. 4

   Pour off liquor, thicken with flour and butter, serve fish with 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.

rout (a la Genevesc).— Take two 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

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