Trout a la Royale

Ingredients

• two trout, weighing about a pound each
• a table-spoonful of flour
• 2 ozs. of butter
• a dessert-spoonful of chopped parsley
• a tea-spoonful of anchovy paste
• a gill of water
• salt
• pepper
• a little lemon juice

Method

1. 1

   Clean trout, mix flour, butter, parsley, and anchovy paste, and fill inside the trout.

2. 2

   Season and add water or liquor.

3. 3

   Close the bag and bake in a hot oven for 20-25 minutes.

4. 4

   Serve with sauce and garnish.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.

Trout a la Royale. Clean two trout, weighing about a pound each, wash, drain, and wipe the fish ; knead a table-spoonful of flour with 2 ozs. of butter, a dessert-spoonful of chopped parsley, and a tea-spoonful of anchovy paste ; mix well, and put the mixture evenly divided inside the trout; season with salt and pepper, and sprinkle over a little lemon juice. Have ready a well buttered paper-bag, lay in it the trout, and add a gill of water

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