Chapter XI · Hors-d’Œuvres · No. 394
Built upon: No. 164Court-bouillon with White Wine
394—Marinaded Trout
Select some very small trout, clean and dress them, and poach them in a white-wine court-bouillon (No. 164, Court-bouillon with White Wine) to which vinegar has been added in the proportion of one-third of its volume.
Leave the fish to cool in the liquor, and dish up with a few tablespoonfuls of the latter, placing some thin, grooved slices of lemon upon the fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 394, p. 163. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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