Truites Saumonees Froides
From A guide to modern cookery, 1909
Serves 4
Serve chilled, garnished with aspic.
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 161. The excerpt below is the record exactly as published.
TRUITES SAUMONEES FROIDES We are now concerned with a whole series of unpublished ‘‘ Trout ’’ preparations, which are at once of superfine delicacy and agreeable aspect, and which admit of clean and easy dishing. Cook a trout weighing from two to three lbs. in court- bouillon, and let it cool in the latter. Then drain it; sever the head and tail from the body, and put them aside. Com- pletely skin the whole fish, and carefully separate the two fillets from the bones. Deck each fillet with tarragon and chervil leaves, lobster coral, poached white of eggs, &c., and set them, back to back, upon a mousse of tomatoes lying in a special, long white or coloured porcelain dish about one and one-half to two inches deep. Replace the head
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Cook this with the app: pantry check, scaling, and the assistant.