FRIED FILLETS OF TROUT--II

Boil and cool a trout and divide into fillets, removing the bone.

Season with lemon-juice, chopped onion, and minced parsley, and cover with a very thick Cream Sauce. Dip into crumbs, then into beaten egg, then into crumbs, fry in deep fat, and serve with any preferred sauce.

FRIED TROUT WITH MUSHROOM SAUCE

Dip slices of sea-trout in beaten egg, then [Page 415]

in seasoned crumbs, and fry in deep fat. Serve with the sauce given in the recipe for Baked Trout with Mushroom Sauce.

TROUT WITH REMOULADE SAUCE

Saute a small trout in b.u.t.ter, drain on brown paper, and serve with Remoulade Sauce.

FILLETS OF TROUT a L'AURORE

Saute the fillets of a cleaned trout in b.u.t.ter, seasoning with salt and pepper. Drain and serve with Aurora Sauce.

BAKED TROUT--I

Sc.r.a.pe and clean the trout, stuff with seasoned crumbs, and put into a b.u.t.tered baking-dish. Lay a thin slice of salt pork on each fish, sprinkle with three or four tablespoonfuls of chopped onions, add a can of mushrooms drained from the liquor, a tablespoonful of minced parsley, three tablespoonfuls of b.u.t.ter, and one cupful of stock. Bake, basting frequently. Thicken the liquid with b.u.t.ter and flour cooked together, pour over the fish, and serve.

BAKED TROUT--II

Clean a large sea or lake trout. Prepare a [Page 416]

stuffing of bread-crumbs, seasoning with chopped onions, celery, salt, pepper, and melted b.u.t.ter. Cook the stuffing for ten minutes, using as little water as possible. Stuff the fish, put into a b.u.t.tered baking-pan with enough hot water to keep from burning. Cover the fish with thin slices of salt pork and bake until done, adding more hot water if required. Brown two tablespoonfuls of flour in b.u.t.ter, add half a cupful of cream, and enough boiling water to make a smooth thick sauce. Season with salt and pepper, add a few capers, pour around the fish, and serve.

BAKED TROUT--III

Stuff a large sea or lake trout with mashed potatoes, seasoning with b.u.t.ter, pepper, salt, and grated onion. b.u.t.ter a baking-pan and cover the bottom with thin slices of tomatoes. Lay the fish upon it, sprinkle with salt and pepper, add two tablespoonfuls of b.u.t.ter and enough water to keep from burning. Bake until done and serve with the tomatoes and sliced hard-boiled eggs.

BAKED BROOK-TROUT--I

Clean and score small trout, dip in seasoned melted b.u.t.ter, and put in a b.u.t.tered baking-pan. Cover with b.u.t.tered paper and bake, [Page 417]

basting with their own liquid until done. Serve with any preferred sauce.

BAKED BROOK-TROUT--II

Chop fine three or four large mushrooms and a truffle, fry for a moment in b.u.t.ter, season with salt and cayenne, add enough melted b.u.t.ter to make a smooth paste, and stuff large brook-trout with the mixture. Put in a b.u.t.tered baking-pan, sprinkle with minced parsley, and pour over half a cupful of stock to which two tablespoonfuls of b.u.t.ter have been added. Bake for half an hour, basting as required.

BAKED BROOK-TROUT--III

Soak a cupful of bread-crumbs in milk, squeeze dry, add two tablespoonfuls of b.u.t.ter, the yolk of an egg, and pepper, salt, thyme, and lemon-juice to season. Stuff the fish, sew up, put in a b.u.t.tered baking-pan, dredge with flour, dot with b.u.t.ter, and bake.

BAKED TROUT WITH WHITE WINE--I

Put the cleaned fish in a small b.u.t.tered baking-pan with white wine to moisten, and salt and pepper to season. Cover with b.u.t.tered paper and bake, basting with the liquid. Take up the fish, thicken [Page 418]

the liquid with b.u.t.ter and flour cooked together, add a little more b.u.t.ter, pour over the fish, and serve.

BAKED TROUT WITH WHITE WINE--II

Take the fillets from a three-pound trout and bake for ten minutes in a b.u.t.tered baking-pan. Fry a chopped onion in b.u.t.ter, add a tablespoonful of flour and half a cupful of white wine. Cook until thick, stirring constantly, and add two tablespoonfuls of b.u.t.ter, broken into bits. Pour the sauce over the fillets and bake for fifteen minutes longer.

BAKED TROUT a LA CHAMBORD

Split and bone the cleaned fish and put in a b.u.t.tered baking-pan skin side down. Sprinkle with salt, pepper, and crumbs, and put into the oven. Cover the bones and tr.i.m.m.i.n.gs with cold water, adding two tablespoonfuls of b.u.t.ter, a sliced onion, and two cupfuls of stock.

Boil for half an hour, strain, add a can of mushrooms, chopped, and enough crumbs to thicken. Season with salt, pepper, and anchovy paste. Take up the fish carefully, put on a serving-dish, cover with the sauce, put in the oven for a few moments, and serve.

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TROUT WITH FINE HERBS

Put half a dozen cleaned trout in a b.u.t.tered baking-dish with half a gla.s.sful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quant.i.ty of mushrooms, and a bean of garlic, all minced and fried in b.u.t.ter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.

BAKED TROUT WITH MUSHROOM SAUCE

b.u.t.ter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout upon it, cover with crumbs, dot with b.u.t.ter, squeeze over the juice of half a lemon, and bake, adding enough water to keep from burning.

Brown a tablespoonful of flour in b.u.t.ter, add the liquid drained from the fish, one cupful each of mushroom and oyster liquor, and a winegla.s.sful of Madeira. Cook until thick, stirring constantly, take from the fire, and add a few cooked oysters, shrimps, and mushrooms. Season with salt and pepper and serve separately.

BAKED TROUT WITH POLISH SAUCE

Put a cleaned trout into a b.u.t.tered baking-pan, [Page 420]

rub with b.u.t.ter, and season with salt and pepper. Fry a chopped onion in b.u.t.ter, add half a cupful of white wine and two tablespoonfuls of minced parsley, and pour over the fish. Sprinkle with crumbs, dot with b.u.t.ter, and bake slowly until done. Melt one and one-half cupfuls of b.u.t.ter and add a tablespoonful of minced parsley, and three hard-boiled eggs chopped very fine. Serve the sauce separately.

STUFFED TROUT

Clean, split, and stuff a trout, using seasoned crumbs or chopped oysters. Put in a b.u.t.tered baking-dish, lay in the fish, season with salt and pepper, cover with crumbs, dot with b.u.t.ter, pour over a little white wine, and bake in the oven. Serve in the dish in which they were baked.

TROUT BAKED IN PAPERS

Stuff trout with seasoned crumbs, cover each one with a thin slice of salt pork, and wrap in b.u.t.tered paper, fastening the papers securely; bake and serve in the papers.

BROOK-TROUT IN PAPER CASES

Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg [Page 421]

and a little cream. Lay a very thin slice of salt pork on each fish and wrap in b.u.t.tered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.

TROUT IN CASES

Clean, parboil, and trim the fish, wrap in b.u.t.tered paper, bake, and serve with Fine Herb Sauce.

TROUT a L'AURORE

Boil and skin the fish, put on a serving-dish, cover with Allemande Sauce, and the chopped yolks of hard-boiled eggs. Brown in the oven and serve with Aurora Sauce.

TROUT a LA CAMBACERES

Prepare six trout according to directions given in the recipe for Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce, adding two chopped truffles, half a dozen chopped mushrooms, a dozen chopped olives, and three tablespoonfuls of stewed and strained tomato. Pour over the fish and serve.

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