Trout a la Hussarde
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.
Trout a la Hussarde. — Skin and clean five or six small trout, stuff each with a lump of maitre d’hotel butter, lay them in a marinade of oil, seasoned with salt and freshly ground black pepper
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