Trout à la Mirabeau from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
This recipe applies to any fresh-water fish as well as trout. Take a fresh trout, scrape off the scales, cut off the fins, and remove the entrail; wash in salt and water; when thoroughly cleansed w...
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Cooking tools:
- Chef's knife
- Mixing bowl
Ingredients
- salt
- water
- fish
- pepper
- fresh trout
- mullet
- salad oil
- salmon
- oil
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