Trout, Venetian Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 32. The excerpt below is the record exactly as published.
Trout, Venetian Style. Scale and clean a large trout, wash and dry it well, score it across the back and insert in the openings some butter highly seasoned with minced basil, lemon thyme, chives, and parsley. Put the trout in a dish, pour over salad oil to cover it, and let it remain for half an hour; then remove it, sprinkle over sifted breadcrumbs stirred in with a small quantity of chopped herbs
Cook this with the app: pantry check, scaling, and the assistant.