Trout a la Genevoise

Ingredients

• four little trout
• a clove of garlic
• a chopped onion
• the juice of two lemons
• five branches of parsley
• four bay-leaves
• a little pepper
• a little salt
• enough red wine to cover your fish
• half a pint of Spanish sauce
• four mushrooms

Method

1. 1

   Clean the trout and place in an earthen pot with thyme, bay leaves, shallots, parsley, pepper, salt, and lemon juice for four hours.

2. 2

   Drain and place in a saucepan with onion, garlic, and nutmeg.

3. 3

   Add enough red wine to cover and boil gently for twenty minutes.

4. 4

   Prepare Spanish sauce with the cooking liquid, add mushrooms, and serve the fish garnished with parsley.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 21. The excerpt below is the record exactly as published.

Trout a la Genevoise. Clean four little trout, cut off the gills, and put your fish in an earth- en pot for four hours, with a little thyme, four bay- leaves, two shallots cut in pieces, five branches of parsley, a little pepper and salt, and the juice of two lemons, after which drain, and place them in a sauce- pan on the fire, with a chopped onion, a clove of garlic, and a little nutmeg. Add enough red wine to cover your fish, and boil gently for twenty min- utes. Take half a pint of Spanish sauce (Art. 80), boil for about an hour with one half of the liquid in which the foregoing ingredients were boiled. Chop four mushrooms and truffles, a little parsley, and add to your sauce. Put your fish on a dish, garnish with parsley, and serve with your sauce on a separate dish. 134. Scallops of Trout. Prepare as the fore- going a medium-sized trout, which cut in round pieces, or in the shape of an egg, and about three inches in length, and put into a saucepan in which you have previously melted two ounces of butter ; add a little salt

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