Trout a la Venitienne

Ingredients

  • A trout
  • Butter
  • Lemon
  • Thyme
  • Basil
  • Chives
  • Salad Oil
  • Bread Crumbs
  • Sweet Herbs(marjoram, sage, and mint)

Directions

  1. After well cleaning the trout make slices in the back.
  2. Insert butter rolled in rolled in parsley, lemon, thyme, basil and chives, all finely minced.
  3. Pour salad oil over fish and let lie for 30 minutes.
  4. Boil over a clear flire which is not too quick and serve with sauce.
Source — Creole Cookery Book
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021

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