1714 Truites à la Mantoue

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Clean some medium-sized trout and detach the fillets from both sides of the backbone up to the head; remove the bones flush with the head and discard them. Spread the inside of each fillet with a layer of Fish Forcemeat containing chopped truffle and re-form the trout, keeping them in shape by tying round with thread.

Shallow poach them gently on a bed of vegetables and herbs with a little white wine and mushroom cooking liquor, basting frequently.

When ready, arrange on a dish and coat with Sauce Italienne from which the ham has been omitted but containing the strained and reduced cooking liquid from the fish.