Trout with Remoulade
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 with Remoulade. Select some medium-sized trout and fry them in butter; when cooked place them for a minute on a sheet of kitchen paper, in order to drain off as much of the bii as possible. Chop in moderate quantities some chives, capers, parsley, chervil, water- cress and a small quantity of shallots; then pound these in a mortar and mix in one teaspoonful of French mustard, the beaten yolks of two eggs and one teacupful of salad oil. The oil must be mixed in drop by drop, so that it may incorporate thor- oughly with the other ingredients. When the sauce is perfectly smooth mix in a small quantity of chili vinegar
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