Trout au Bleu

Ingredients

• equal quantities of stock
• red wine
• parsley

Method

1. 1

   Boil trout in stock and red wine.

2. 2

   After cooking, place in a deep dish and pour over the cooking liquor.

3. 3

   Decorate with parsley and serve with oil and vinegar.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 14. The excerpt below is the record exactly as published.

parsley, 1 teacupful of stock, a quarter of a pint of milk or cream, pepper, salt, and lemon-juice. Put the butter, parsley, and shallot in the stewpan with the stock ; boil 5 minutes ; pour in the milk or cream ; add the lemon-juice, pepper, and salt. When nicely stewed, put in the fish. Only leave it in suffi- cient time to warm it. Dish up and garnish with fried sippets. 68. — Fish “ au Gratin ” (Eemains of Cold Fish). Kemains of any cold fish. Break it in small pieces,, take away all the bones ; put it in a fiat baking-dish, with some white sauce or remains of any fish sauce you have ; sprinkle over with bread-crumbs and some small bits of butter ; bake about 20 minutes. Serve in the same dish in which it was cooked. FISH. 37 69. — Flemish Mackerel. When the mackerel are prepared, bone them and fill the space with butter, chopped shallot, parsley, l^epper, salt, and lemon-juice; wrap each mackerel up in a well-buttered paper ; put them to cook in the oven. When cooked, take the papers off and dish up hot. A good-sized mackerel may take about 25 minutes, but time will depend on the size of the fish and the heat of the oven, which ought to be mode- rately hot. 70. — Mackerel “ au Beurre Noir.” Open; bone ; spread a little butter, pepper, and salt over them, and broil them before the fire or cook in the oven. Melt some butter in a saucepan ; when it is a rich brown, add some lemon -juice and serve it over the fish. Must be sent to table quite hot. 70a. — Mackerel “ a rAUemande.” Prepared as above, but served with a mustard sauce over. 70b. — Herrings “au Beurre Noir.” Prepared and served exactly like the mackerel. 71.— Mackerel “ a la Maitre d’Hotel.” Open and bone the mackerel ; pour a little oil over it, and sprinkle some chopped parsley; leave it for half UNIVERSii' LIBRARY LEEDS 33 WHOLESOME COOKERY. an hour, then broil it before the fii’e or cook it in the oven. When cooked, dish it up at once with a few lumps of cold inaitre d’hotel butter. 71a. — Herrings “ a la Maitre d’Hotel.” Dress the herrings exactly as the mackerel. 73. — Fried Smelts. Dip them in milk for a few minutes, drain them, flour them well on both sides, and fry a pale gold colour. Serve with any sauce liked. 73.— Small Fish. Take a sheet of writing paper, butter or grease it well, lay it on a tin ; place two or three small fish (or pieces of fish), bread-crumbs, parsley, onion, anchovy (if liked, a little grated lemon), small piece of butter ; fold the paper up neatly, and bake from 15 to 30 minutes, depending on the size of the fish. Serve up in the paper. 74. — Trout “ au Bleu.” Boil the trout in equal quantities of stock and red wine

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