Trout a la Princesse

Ingredients

• 1 small salmon trout
• 4 or 5 hard-boiled eggs
• A little butter
• Mayonnaise sauce
• Spinach green
• Shrimp or anchovy flavouring
• 1 lemon
• Aspic or fish jelly

Method

1. 1

   Clean and cook the trout in court bouillon, cool, and cut into pieces.

2. 2

   Garnish with halved hard-boiled eggs filled with flavored yolk mixtures.

3. 3

   Serve with lemon slices and brush with aspic jelly.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 199. The excerpt below is the record exactly as published.

Trout a la Princesse (Truite a la Prlncesse) 1 small salmon trout. Garnish. 4 or 5 hard-boiled eggs. A little butter. Mayonnaise sauce. Spinach green. Shrimp or anchovy flavouring. I emon. Aspic or fish jelly. To Prepare the Trout. — Clean and prepare the trout, and cook it in a court bouillon (see p. 79). Allow it to cool in this, and then place it on the dish on which it is to be served. Then cut the upper part into convenient-sized pieces, so that it can easily be served. This must be done without destroying the appearance of the fish. First make a cut right down the centre to the back bone, then cut each side across into several pieces. Now slip the knife under the flesh so as to free it from the bone, and to make it possible to remove them without effort. Garnish. — Cut the hard-boiled eggs in halves lengthwise, and slice a small piece off each to make them stand steadily. Take out the yolks and rub them through a sieve, then divide this sieved mixture in two and put each portion into a small basin. To one portion add a little butter, and some shrimp or anchovy essence or paste to flavour. Mix well, season to taste and, if necessary, add a few drops of carmine to make it a pretty pink colour. To the other portion of sieved yolk add some green mayonnaise and, if necessary, a little spinach green to make the mixture a nice green colour. To Serve. — Place the little egg cups round the fish, alternating the colours green and pink. Put a row of thinly-sliced lemon down the centre of the fish where it is cut, and then decorate with any of the two egg mixtures which happens to be left. Garnish the edge of the dish with cut lemon

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