Stuffed Trout
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- trout of an average weight of half a pound
- fine truffled fish forcemeat
- oiled paper
- melted butter (if cooked in the oven)
Instructions
- Fill trout averaging half a pound each with fine truffled fish forcemeat.
- Wrap them in sheets of oiled paper.
- Grill them over a gentle fire; or cook them in the oven, basting them with melted butter.