Trout, Turban of

Ingredients

• two small trout
• a little salt
• lobster spawn
• chopped parsley
• butter
• some cucumber
• white sauce

Method

1. 1

   Fillet and flatten the trout, season with salt, and sprinkle half with lobster spawn and half with parsley.

2. 2

   Butter a mould, line it with paper, and arrange the trout fillets.

3. 3

   Fill the centre with cucumber cooked in white sauce.

4. 4

   Steam in boiling water for nearly an hour.

5. 5

   Turn out, pour sauce around, and garnish with lobster quenelles and cucumber.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 84. The excerpt below is the record exactly as published.

Trout, Turban of. — Take two small trout, fillet and flatten them so that they will fit a plain round mould, season them with a little salt, and sprinkle half of them on one side with lobster spawn, and the other half with chopped parsley. Butter the mould, and line it with buttered paper ; arrange the fillets of trout alternately round the mould like Savoy biscuits in a Charlotte Eusse mould. Put over these a lobster farce, and smooth it well, pressing the farce close against the fillets ; fill up the centre with some cucumber cut into slices and cooked in white sauce

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