Trout (as cooked in Geneva)

Ingredients

• the trout
• olive oil
• lemon juice
• onion juice
• seasoning
• j^ pint of consomme
• a tablespoonful of claret
• a tablespoonful of chopped parsley
• a teaspoonful of anchovy sauce

Method

1. 1

   Broil the trout, first dipping them in olive oil, lemon juice, onion juice, and seasoning.

2. 2

   Make a sauce of consomme, claret, chopped parsley, and anchovy sauce.

3. 3

   Cook and strain and pour over the fish.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 18. The excerpt below is the record exactly as published.

TROUT (as cooked in Geneva). Broil the trout, first dipping them in olive oil, lemon juice, onion juice, and seasoning. Make a sauce of j^ pint of consomme, a tablespoonful of claret, a tablespoonful of chopped parsley, and a teaspoonful of anchovy sauce

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