1710 Truites Farcies

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 Fish Forcemeat containing chopped truffle then wrap them in sheets of oiled greaseproof paper and either grill over a hot grill or cook in the oven basting with melted butter.

As soon as cooked, remove the paper and arrange the trout on a dish with half of a decorated lemon per trout.

Serve accompanied with Sauce Marinière.