1702 Truite Saumonée en Belle-vue

Name: Truite Saumonée en Belle-vue
Cuisine: France
Ingredients: jelly; court-bouillon; white wine; trout; leaves; chervil; egg; truffle; semolina; sauce mayonnaise; sauce verte; tarragon; carrot; fish; rice

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poach the trout in White Wine Court-bouillon standing it upright on its belly and allow it to cool in the cooking liquid. Prepare a clear jelly from