Finer Cooking: Dishes For by Boulestin
Author:Boulestin [Boulestin]
Language: eng
Format: epub
Tags: Cooking, History
ISBN: 9780710310552
Google: BoItAAAACAAJ
Publisher: Taylor & Francis Group
Published: 2005-01-15T03:08:26+00:00
68. âBROYLED TROUTâ (an old English recipe).
Take out the entrails, cut the fish across the side (by which is obviously meant a few superficial incisions here and there) and wash them. Fill the cuts with thyme, marjoram and parsley, chopped fine.
Set the gridiron on the fire, rub the bars with suet and lay the trout on, basting them with fresh butter until they are well âbroyled.â
Serve with a sauce of butter and vinegar and the yolk of an egg beaten well together.
69. TRUITES Ã L'AUVERGNATE.
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