Trout a la Meuniere

Ingredients

• Two or three little trout
• a couple of ounces of butter, melted

Method

1. 1

   Trim and wipe the fish, flour them, and lay in a pan with melted butter.

2. 2

   Cook gently over low heat until tender, then drain and arrange on a hot dish.

3. 3

   Make a sauce with remaining butter, add pounded anchovies and vinegar, finish with parsley, pour over the trout, and serve hot.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 64. The excerpt below is the record exactly as published.

Two or three little trout will suffice for this. After trimming the fish neatly wipe them, flour them, and lay them in a sauie-'p^.n with a couple of 2. Trout a ounces of butter, melted. Cook them by la meumire. . i • i i turning them gently m the butter over a low fire till tender, then drain, and arrange them on a very hot silver dish ; cover them closely while you make this sauce : — Add a couple of ounces of butter, melted

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