Trout, au Gratin

Ingredients

• the fish
• salt and pepper
• a spoonful of drippings
• milk or egg
• cracker meal or crumbs
• butter for basting

Method

1. 1

   Split the fish in halves and dredge with salt and pepper.

2. 2

   Heat drippings in a baking pan.

3. 3

   Dip skin side of fish in milk or egg, then in crumbs, and place in pan with breaded side up.

4. 4

   Bake until brown, basting once with butter.

5. 5

   Serve with sauce, gravy, or potato balls.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 185. The excerpt below is the record exactly as published.

Trout, au Gratin. Au gratin signifies that the fish is gratinated or browned like toast on the surface, and therefore, that it is covered with bread crumbs. It comes handy to express it in that way, as the fish is not exactly breaded^ as for frying. ^ Split the fish in halves and dredge both sides with salt and pepper. Put a spoon- ful of drippings into your baking pan and let it get hot. ^ Dip the skin side of the sides of fish in either milk or egg, and then in cracker meal or crumbs

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