Trout en Papillotes

Ingredients

• six trout, of a quarter of a pound each
• fish forcemeat
• a barde of salt pork
• string

Method

1. 1

   Stuff trout with fish forcemeat.

2. 2

   Oil pieces of paper, place salt pork on either end, lay trout on top, add salt and pepper, fold and tie securely.

3. 3

   Cook in a baking-dish in a slow oven for about twenty minutes, serve in envelopes after removing strings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 136. The excerpt below is the record exactly as published.

Trout en Papillotes. — Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 227). Oil as many pieces of paper as there are fish ; put a barde of salt pork on either end of each piece of paper, lay a trout on top, add a little salt and pepper, then fold the paper and tie it securely with string

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