Blue trout (Forelle blau) from European Peasant Cookery (Revised) (page 37) by Elisabeth Luard
- trout
- wine vinegar
-
EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.