1713 Truites à la Hussarde

Name: Truites à la Hussarde
Cuisine: France
Ingredients: bouquet garni; chablis wine; fish; fish velouté; beurre manié; glaze; fish forcemeat; onion; butter; butter; forcemeat; trout

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Clean some medium-sized trout, remove the centre bones from the back and stuff with Fish Forcemeat mixed with 100 g (