Home › The Principles of Cookery › Trout, with Genoese Sauce

Trout, with Genoese Sauce

Empty, clean, and dry two moderate-sized fresh trout, and put them into a kettle of boiling water with a table-spoonful of salt and a table-spoonful of vinegar. Boil the fish gently until they are done enough, then lift them up carefully, and pour over them some sauce prepared as follows. Thicken a pint of good stock with a dessert-spoonful of brown thickening, and boil it till it is smooth and coats the spoon. Put with it a glassful of claret or port, a tea-spoonful of essence of anchovy, a table-spoonful of mushroom ketchup, a dessert-spoonful of chopped parsley, the eighth of a nutmeg, grated, a small lump of sugar, and pepper and salt if required. Stir the sauce over the fire for five or six minutes, take it off, and stir into it a piece of fresh butter the size of a walnut, until it is dissolved. Pour the sauce over the trout, and serve immediately. Time to boil, according to size. The fish is done enough when the eyes start. Sufficient for two persons. Half this quantity of sauce may be made, but the proportions should be maintained.