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Trout Stewed in Court Bouillon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Trout Stewed in Court Bouillon

Ingredients

Directions

  1. Empty the trout without making a large opening in the belly.

  2. Wash the trout well.

  3. Wrap the trout in a clean cloth, fastening both ends with packthread and binding the middle loosely.

  4. Stew the wrapped trout in court bouillon until done.

  5. Drain the trout, unfold the cloth, and serve on another clean cloth with green parsley around it.

  6. Serve Dutch sauce in a boat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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