The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Trout A-La-Genevoise

1 page in this part of The British Cookery Book.

Trout A-La-Genevoise

125. Clean the fish very well; put it into a stew-pan, adding half Champagne and half Moselle, or Rhenish, or sherry wine. Season it with…

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