Trout Stuffed and Baked

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Stuff one or more fish, with any stuffing desired; score them well and put in a buttered pan to bake; season with pepper, salt and chopped parsley, moisten them with a little essence of mushrooms or catsup and butter. Baste every five minutes until they are done; remove the fish to a hot dish. Throw a little wine or vinegar into the pan, and stir it to detach the crust from the pan; boil this sauce down, add a little more butter and pour over the fish. Mushrooms are an improvement to the sauce; but if not convenient, tomato sauce will answer.