1710 Truites Farcies

Name: Truites Farcies (Stuffed Trout)
Cuisine: France
Ingredients: greaseproof paper; truffle; fish forcemeat; trout; lemon; melted butter; sauce marinière

Stuffed Trout

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Clean and remove the centre bones from some trout Weighing approximately 250 g (9 oz) each. Stuff them with good