Trout a la Montagnarde
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 10. The excerpt below is the record exactly as published.
TROUT A LA MONTAGNARDE LEAN the fish for an hour in cold water. Then boil it on a brisk fire in a pan in which you have poured a bottle of hock or moselle with three onions, a bouquet of herbs, six cloves, a very little eschalot — garlic is the true thing — a few bay leaves and some butter well worked up with flour
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