Trout (with Wine Sauce)

Ingredients

• every pound of trout
• a good half-pint of ordinary red wine
• a small handful of eschalots
• salt
• pepper
• a blade of mace
• a handful of parsley tied in a bunch
• a piece of fresh butter
• a tablespoonful of flour

Method

1. 1

   Put the trout in a kettle with eschalots, salt, pepper, mace, and parsley.

2. 2

   Add the wine and boil for at least fifteen minutes.

3. 3

   In another saucepan, heat butter mixed with flour, then gradually stir in the liquor from the fish.

4. 4

   Dish up the fish and pour the thickened sauce over it through a strainer.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 23. The excerpt below is the record exactly as published.

Trout (with Wine Sauce). — To every pound of trout allow a good half-pint of ordinary red wine ; put the fish in the kettle with a small handful of eschalots, salt, pepper, a blade of mace, and a handful of parsley tied in a bunch. Add the wine, and let this boil for at least fifteen minutes ; meantime have ready a piece of fresh butter mixed with a tablespoonful of flour

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