Boiled Trout with Hollandaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare the trout as in the recipe for mayonnaise of trout; when it is cooked take it up, dish on a napkin, garnish with fresh parsley, and just before serving rub a little fresh butter lightly ove...
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Cooking tools:
- Fish kettle
- Pot
- Fish spatula
- Serving platter
- Napkin
- Chef's knife
- Cutting board
Ingredients
- mayonnaise of trout
- fresh parsley
- fresh butter
- fish
- hollandaise sauce
- trout
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