Ingredients

  • lbs. trout
  • 1 tablespoon flour
  • 1 can tomatoes
  • 1 yolk of egg
  • 1 onion, cut fine
  • Cream
  • 1 piece celery root
  • Worcestershire sauce
  • 1 tablespoon butter

Method

Wet the flour with a little of the cold tomato. Salt fish and let stand several hours. Place fish in dripping pan with tomatoes, onion, celery and butter and bake ½ hour. Strain the sauce and just before sending to the table, thicken with the egg yolk and add the cream and Worcestershire sauce.

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