Boil the trout as in the last; then put half a pint of melted
butter in a stewpan, with two tablespoonfuls of cream, place
it upon the fire, and when upon the point of boiling add a
liaison of one yolk of egg mixed with a tablespoonful of
cream (dress the fish upon a dish without a napkin), put two
ounces of fresh butter, a pinch of salt, and the juice of a lemon✪ Trout a la Burton
into the sauce; shake round over the fire, but do not let it
boil; sauce over the fish, sprinkle some chopped parsley and
serve.
Stuffed Trout.
Place in an enameled saucepan a pint of white wine vinegar,
a quart of water, one onion, parsnip and carrot sliced, a heart
of celery with a little thyme, parsley, and salt, two ounces
of butter and two or three bay leaves. Reduce these ingre-
dients to a strong broth by cooking rapidly over a quick fire,
and then strain and put aside to cool. Now make a forcemeat
of six small mushrooms, two ounces of fresh truffles, a little
minced herbs, and sufficient breadcrumb and butter✪ Stuffed Trout, and with
these stuff a large trout previously well scaled and washed.
Tie it up and simmer gently for a quarter of an hour in the
broth. Then remove it, wipe off any moisture, dip first in
beaten egg and then in breadcrumbs, and fry thoroughly.
Freshly-made tomato sauce is a good adjunct to this dish.
Almost any other fresh fish may be prepared in the same way.
Tunny.
They are exceedingly good salted, or pickled like salmon,
which it resembles in flavor when thus prepared; when raw,
its flesh is very red, but turns pale in boiling. The best way
to cook it when fresh is to cut it in slices, and proceed as with
salmon.
Turbot.
To cook it, cut an incision in the back, rub it well with a
good handful of salt, and then with the juice of a lemon; set
it in a turbot kettle, well covered with cold water, in which
you have put a good handful of salt; place it over the fire,
and as soon as boiling, put it at the side (where it must not
be allowed to more than simmer very slowly, or the fish would
have a very unsightly appearance). A turbot of ten pounds
weight will take about an hour to cook after it has boiled
STANDARD COOKERY. 95
(but, to be certain, ascertain whether the flesh will leave
the bone easily) ; take it out of the water, let it remain a
minute upon the drainer, and serve upon a napkin, with a few
sprigs of fresh parsley round, and lobster sauce, or shrimp
sauce, in a boat.
Turbot, a la Frangaise.
Boil your turbot as in the last, but dress it upon a dish
without a napkin, sauce over with a thick caper sauce (having
made a border of small new potatoes), sprinkle a few capers
over the fish, and serve.
Turbot a la Creme
Page 67 · 2 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil the trout as in the last; then put half a pint of melted butter in a stewpan, with two tablespoonfuls of cream, place it upon the fire, and when upon the point of boiling add a liaison of one yolk of egg mixed with a tablespoonful of cream (dress the fish upon a dish without a napkin), put two ounces of fresh butter, a pinch of salt, and the juice of a lemon into the sauce; shake round over the fire, but do not let it boil; sauce over the fish, sprinkle some chopped parsley and serve.
Stuffed Trout.
Place in an enameled saucepan a pint of white wine vinegar, a quart of water, one onion, parsnip and carrot sliced, a heart of celery with a little thyme, parsley, and salt, two ounces of butter and two or three bay leaves. Reduce these ingredients to a strong broth by cooking rapidly over a quick fire, and then strain and put aside to cool. Now make a forcemeat of six small mushrooms, two ounces of fresh truffles, a little minced herbs, and sufficient breadcrumb and butter, and with these stuff a large trout previously well scaled and washed. Tie it up and simmer gently for a quarter of an hour in the broth. Then remove it, wipe off any moisture, dip first in beaten egg and then in breadcrumbs, and fry thoroughly. Freshly-made tomato sauce is a good adjunct to this dish.
Almost any other fresh fish may be prepared in the same way.
Tunny.
They are exceedingly good salted, or pickled like salmon, which it resembles in flavor when thus prepared; when raw, its flesh is very red, but turns pale in boiling. The best way to cook it when fresh is to cut it in slices, and proceed as with salmon.
Turbot.
To cook it, cut an incision in the back, rub it well with a good handful of salt, and then with the juice of a lemon; set it in a turbot kettle, well covered with cold water, in which you have put a good handful of salt; place it over the fire, and as soon as boiling, put it at the side (where it must not be allowed to more than simmer very slowly, or the fish would have a very unsightly appearance). A turbot of ten pounds weight will take about an hour to cook after it has boiled
(but, to be certain, ascertain whether the flesh will leave the bone easily) ; take it out of the water, let it remain a minute upon the drainer, and serve upon a napkin, with a few sprigs of fresh parsley round, and lobster sauce, or shrimp sauce, in a boat.
Turbot, a la Frangaise.
Boil your turbot as in the last, but dress it upon a dish without a napkin, sauce over with a thick caper sauce (having made a border of small new potatoes), sprinkle a few capers over the fish, and serve.
Turbot a la Creme
Records on this page
Trout a la BurtonStuffed Trout