Recipe or source entry
Trout with Genoese Sauce
Boil a trout, remove the skin, dish it up, and sauce it over with Genoese sauce, No. 20, and serve.
Note.—Boiled trout may also be served with the following sauces: viz.,—Dutch, green ravigotte, cardinal, bourguignotte, white or brown matelotte, &c.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/trout-genoese.html- Legacy revision
8531e8373e9b- Source checksum
b06204ee4f0ea9bf73ce0994b07b9f86792d3cbde955a8fca9c37affc80c43eb- Legacy text checksum
06b081853ef692a796f159abfeca98b368746f337963b1e0a9320b8acab52c5d
Cite this page
Trout with Genoese Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/trout-genoese.html