Truite Saumonée Maître d’Hôtel

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Quite a good dish can be made of tinned salmon-trout. Before opening the tin put it for twenty minutes in hot water. Then pour the contents into a fireproof dish with butter and cook for a few minutes. Cover before serving with a maître d’hôtel sauce.