Trout a-la-Genevoise

Ingredients

• the fish
• half champagne
• half sherry wine
• pepper
• salt
• an onion
• a few cloves stuck in it
• a small bunch of parsley and thyme
• a crust of French bread
• flour
• a little butter

Method

1. 1

   Clean the fish well; put it into the stewpan, adding half champagne and half sherry wine.

2. 2

   Season it with pepper, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in a crust of French bread; set it on a quick fire.

3. 3

   When done, take the bread out, bruise it, and thicken the sauce; add flour and a little butter, and boil up.

4. 4

   Lay the fish on the dish, and pour the sauce over it.

5. 5

   Serve it with sliced lemon and fried bread.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 496. The excerpt below is the record exactly as published.

TROUT, a-la-Genevoise. — Clean the fish well ; put it into the stewpan, adding half champagne and half sherry wine. Season it with pep- per, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in it a crust of French bread ; set it on a quick fire. When done, take the bread out, bruise it, and thicken the sauce ; add flour and a little butter, and boil up. Lay the fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread. TROUT, to Broil.— Wash, dry, tie it, to cause it to keep its shape ; melt butter, add salt, and cover the trout with it. Broil it gradually in a Dutch oven, or in a common oven. Cut small an anchovy, and chop some capers. Melt some butter with a little flour, pepper

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