Truite Saumonee d la Norvegienne

Ingredients

• A salmon trout
• 1 oz. grated horseradish
• 1 gill aspic
• ^ gill cream
• 1 gill mayonnaise (No. 277)
• cucumber
• tarragon leaves
• chervil leaves
• 1 small onion stuck with a clove
• 1 small bouquet garni
• a glass white wine
• bechamel sauce (No. 203)
• border of cooked rice or puree of potatoes with peas
• chillies
• salt
• peppercorns

Method

1. 1

   Wash and clean the fish, half fill a fish-kettle with water, put in the wine, onion and bouquet garni, a small handful of salt and about twelve peppercorns.

2. 2

   When warm, put in the fish on a tray, let it come to the boil and keep simmering very gently for about thirty minutes.

3. 3

   Let the fish cool in its liquid, take up gently in the tray and place on a dish on a bed of rice previously prepared, and carefully remove the skin.

4. 4

   Mix half a gill of mayonnaise with the same quantity of aspic, stir on the ice until it begins to thicken, then mask the surface of the trout completely.

5. 5

   Garnish tastefully with tarragon and chervil leaves, cucumber rind and slices, also some fancifully cut pieces of chilli, coat over with a thin layer of half-set aspic, and set on the ice to cool.

6. 6

   Garnish the sides with coarsely chopped aspic jelly and parsley, and serve with a horseradish sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 202. The excerpt below is the record exactly as published.

Truite Saumonee d la Norvegienne. — A salmon trout, 1 oz. grated horseradish, 1 gill aspic, ^ gill cream, 1 gill mayonnaise (No. 277), cucumber, tarragon and chervil leaves, 1 small onion stuck with a clove, 1 small bouquet garni, a glass white wine, bechamel sauce (No. 203), border of cooked rice or puree of potatoes with peas, chillies, salt, peppercorns

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