Truites

Trout

Appears in

By Auguste Escoffier

Published 1903

  • About
From the culinary point of view, trout may be divided into two distinct types—the large ones of which the salmon-trout is typical, and the small or river trout.
Whether for serving hot or cold, salmon-trout may be prepared in any of the ways given for salmon. Because it is usually smaller than salmon it is seldom cut into Darnes and is almost always served whole.
The following selection of recipes are particularly applicable to salmon-trout.