genevoise

Updated: July 1, 2026

When the fish is done, take out the bread, bruise it, and then thicken the sauce. Add a little flour and butter, and let it boil up. Lay the trout on a dish, and pour the thickened sauce over it. Serve it with sliced lemon, and fried bread. This is called Trout á la Genevoise.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families