Trout in Jelly

Ingredients

• six small brook trout
• an onion
• one-half a carrot
• one-half a gill of vinegar
• the whites of two or three eggs
• pieces of hard-boiled eggs
• pieces of pickles
• pieces of capers
• small slices of tomatoes

Method

1. 1

   Clean and wash the trout, cover with cold water, add salt, onion, carrot, spices, and vinegar.

2. 2

   Boil, cool in liquid, then place trout on a plate.

3. 3

   Add gelatine to fish stock, clear with egg whites, strain, and cool.

4. 4

   Decorate moulds with eggs, pickles, capers, and tomatoes.

5. 5

   Fill with jelly, place trout inside, and cover with jelly.

6. 6

   Once set, dip moulds in warm water and turn out on a platter.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 19. The excerpt below is the record exactly as published.

TROUT IN JELLY ^ Clean and wash six small brook trout. Put them in a flat stewing-pan, cover them with cold water, and add salt, an onion, one-half a carrot, spices, and one-half a gill of vinegar. Let it come to a boil, and then remove from the fire ; let it cool in the liquid. Put the trout on a plate. Add some gelatine to the fish stock, sufficient to stiffen it, and clear it with the whites of two or three eggs. Strain the jelly and let it get cold, but not solid. Decorate some long, narrow tin moulds -- about seven inches long, two inches wide, and one and one-half inches high - - with pieces of hard-boiled eggs, pickles, capers, and small slices of tomatoes

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