De la Truite

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Of fine and delicate flavor, the Green Trout and Speckled Trout are great favorites in the New Orleans cuisines. Trout is especially recommended as a breakfast dish, nothing being more appetizing than this for a morning portion. It may be broiled or boiled. Tenderloin Trout cut into filets, or cutlets, is also fried and makes a most palatable dish. We have the Salt-Water Trout and the Fresh-Water Trout, and both are excellent.