Mayonnaise of Trout from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse and trim the trout and place it in a stewpan with boiling water as for salmon and let it cook ten minutes for each pound of fish. If time allows, let the fish get cold in the liquor it was ...
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Cooking tools:
- Stewpan
- Stove
- Chef's knife
Ingredients
- mayonnaise aspic
- aspic
- salmon
- fish
- trout
- water
- crisp lettuce
- cucumber
- red chillies
- liquid aspic jelly
- french gherkins
- truffles
- fried croûton
- white of egg
- aspic jelly
- pale green
- anchovy
- olives
- french capers
- beetroot
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