Trout à la Saint Florentin

Ingredients

• fine trout
• fresh butter
• white wine
• a bouquet of herbs
• salt
• pepper
• a crust of bread
• onions
• heads of cloves
• nutmeg
• butter mixed with flour

Method

1. 1

   Procure some fine trout, clean them by the gills and stuff with fresh butter, mixed with fine herbs, salt, and pepper.

2. 2

   Cook in a fish-pan with sufficient white wine to be three inches above the fish, add a crust of bread, onions, a bouquet of herbs, two heads of cloves, a little nutmeg, salt, and pepper.

3. 3

   Cook over a bright fire so that the wine may catch fire; as soon as the flames begin to subside, add some butter mixed with flour.

4. 4

   Place the fish on a dish and cover with its own sauce, passed through a tammy.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 17. The excerpt below is the record exactly as published.

Trout à la Saint Florentin, Selle de mouton à l'anglaise. Roast saddle of mutton. Chapon rôti. Roast capon. Petits pois au beurre (conserves). Preserved green peas. Beignets soufflés. Fritters, Clear soup with quenelles. Prepare your quenelles (see 3rd of September) and boil them in a little stock, drain, place in the soup-tureen, and pour the necessary quantity of stock over them. Trout à la Saint Florentin. Procure some fine trout, clean them by the gills and stuff with fresh butter, mixed with fine herbs, salt, and pepper, cook in a fish-pan with sufficient white wine to be three inches above the fish, add a crust of bread, onions, a bouquet of herbs, twn heads of cloves, a little nutmeg, salt, and pepper, cook over a bright fire so that the wine may catch fire; as soon as the flames begin to subside add some butter mixed with flour

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