Trout, with fine herbs

Name: Trout, with fine herbs
Yield: 6 servings
Ingredients: six fine trout, of a quarter of a pound each; half a glassful of white wine; one finely chopped shallot; two tablespoonfuls of cooked herbs; half a pint of Allemande sauce; the juice of half a sound lemon

From The table, 1889

Serves 6

Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 136. The excerpt below is the record exactly as published.

Trout, with fine herbs. — Clean, wash, and dry six fine trout, of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 143), moistening with half a pint of Allemande sauce (No. 210). Reduce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon

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