Truites à la Cambaceres

Ingredients

• 2 small trout
• ¼ lb. lean bacon
• small bunch of herbs and parsley
• 1 gill white wine
• ½ pint white stock
• ¼ oz. butter
• 1½ gill well-reduced Espagnole (No. 286)
• 8 olives, stuffed
• 1 large truffle
• 8 mushrooms
• Salt
• pepper
• lemon-juice

Method

1. 1

   Clean and wash the fish, put a bed of slices of bacon, herbs and parsley in a braising or saute-pan, moisten with wine and stock.

2. 2

   Season with pepper and salt, cover with buttered paper, and cook in a quick oven from fifteen to twenty minutes.

3. 3

   When done lift out the fish carefully and dish up; reduce the liquor, skim and strain, add sauce and reduce again, flavour with a few drops of lemon-juice, finish with half an ounce of fresh butter, warm up the garnish — i.e. the slices of truffles, heads of mushrooms, and stuffed olives — in a little stock or sauce.

4. 4

   Garnish the dish tastefully with the above, and sauce over carefully, put a few fleurons round the dish, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 164. The excerpt below is the record exactly as published.

oz. butter, % pint bechamel sauce (No. 203), 1 truffle, 1 hard-boiled egg, 6 to 8 small fish quenelles (No. 561), puff -paste, seasoning, 1 yolk of raw egg. Wipe the salmon, and cut it into three or four slices. Cut the lobster in half, pick out the flesh and chop it small, mix this with the sauce, and season with pepper and very little nutmeg. Butter a pie- dish (medium size), put in a layer of the above mixture, then a slice of salmon, season with salt and pepper, cover with mixture and con- tinue until the fish is used up, placing a slice or two of hard-boiled egg, and a slice of truffle between the layers ; pour in a little stock DRESSED FISH AND FISH ENTREES (HOT) 217 (white fish stock is best) and put the fish quenelles on top, divide the remainder of the butter and place it likewise on top. Cover with puff-paste the same as for meat pies, brush over with beaten yolk of egg ; ornament with fanciful cut leaves of paste, brush over the leaves and bake in a fairly hot oven for about one hour. Serve hot or cold. 508. Truites a la Cambaceres. — 2 small trout, j lb. lean bacon, small bunch of herbs and parsley, 1 gill white wine, ^ pint white stock, ^ oz. butter, 1^ gill well-reduced Espagnole (No. 286), 8 olives, stuffed, 1 large truffle, 8 mushrooms, fleurons. Salt, pepper, lemon-juice

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