Truites au Bleu
From A guide to modern cookery, 1909
Serves 1
Best served immediately after cooking.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 162. The excerpt below is the record exactly as published.
TRUITES AU BLEU The essential condition for this dish consists in having live trout. Prepare a court-bouillon with plenty of vinegar (No. 163), and keep it boiling in a rather shallow basin. About ten minutes before dishing them, take the trout out of water; stun them hy a blow on the head; empty and clean them very quickly, and plunge them into the boiling liquid, where they will immediately shrivel, while their skin will break in all directions. A few minutes will suffice to cook trout the average weight of which is one-third Ib. Drain them and dish them immediately upon a napkin, with curled-leaf parsley all round. Serve them with a Hollandaise sauce
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