Trout Garnished

Ingredients

• two slices of onion
• two slices of carrot
• a sprig of parsley
• a clove
• twenty-four coriander seeds
• a trout weighing about three pounds
• sufficient white wine to just cover the fish

Method

1. 1

   Place onion, carrot, parsley, clove, and coriander seeds in a buttered baking dish.

2. 2

   Add trout, cover with wine, and steam in the oven for 30 minutes.

3. 3

   Remove skin carefully, place trout on a dish, and decorate with truffles, cucumbers, and lobster parts.

4. 4

   Serve with shrimp sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 250. The excerpt below is the record exactly as published.

Trout Garnished) Reh-coteletli mit Triibel (Venison Chops with Grapes) Hamedaler Chas-brodli (Swiss Rarebit) Lammbi mit Knopfli (Lamb with Dumplings) Vergoldete Kliechli Honig Pudig (Golden Fritters) (Honey Pudding) Friichte (Fruit) Schwarze Kaffi (Black Coffee) 626 SWITZERLAND En Unklari Herdopfel Subbe. (Potato Soup.) Cut in very thin slices three pounds of raw lean veal, four ounces raw ham, four white onions, and six leeks, and fry in two ounces of butter for ten minutes, stirring occasionally. Put in four raw potatoes thinly sliced, with a bunch of parsley, one of chervil, three bay leaves, and a teaspoonful of coriander seeds. Moisten with half a gill of white wine, three quarts of white broth, and two quarts of water ; season with two teaspoonfuls of salt and one teaspoonful of pepper ; mix, and let boil for ten minutes. Cover pan, and set in oven for an hour and thirty minutes ; pass the puree through a sieve into a basin, then through a very fine sieve into another pan. Place pan on a brisk fire, pour in two gills of cream with an ounce of good fresh butter, mix well, and as soon as it comes to the boil serve with bread crotons separately. Sornle Garniert. (Trout Garnished.) Put two slices of onion, two slices of carrot, a sprig of parsley, a clove, and twenty-four coriander seeds in a well-buttered baking-dish. Place on top of these a trout weighing about three pounds, the skin of which has been carefully scraped ; pour in sufficient white wine to just cover the fish

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