Chapter XIV · Fish · No. 811
811—Truite Saumonée (Salmon Trout)
In its many preparations, salmon-trout may be replaced by salmon, and all the recipes relating to the former may be adapted to the latter.
In any case, however, as its size is less than that of salmon, it is very rarely cut into darnes, being more generally served whole.
The few recipes that follow are proper to salmon-trout.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 811, p. 277. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →