Salmon Trout, Boiled

Preparation info
    • Difficulty

      Easy

Appears in

By Lizzie Black Kander

Published 1903

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Ingredients

  • lbs. salmon trout
  • ½ can tomatoes
  • ¼ of a cabbage

Method

Salt the fish and let stand several hours. Cook the vegetables in boiling water, add the peppercorns and boil until the water is well flavored, about 1 hour; add fish and boil until the flesh separates from the bones. Place fish on platter. Strain the fish liquid. Beat yolk well, add cream and flavor with the sherry Pour the hot fish liquid over the egg mixture, gradually, stirring constantly.<