(1294). Trout A La Joan Of Arc (Truites A La Jeanne D'Arc)

Remove the fillets and skin from several quarter of a pound trout, put them in a dish, seasoning with salt, pepper, oil, vinegar, bay leaf, parsley and minced onions, let marinate for two hours, then take out and dip into melted butter, roll them in bread-crumbs and broil over the fire, dress, sprinkle with cayenne butter (No. 571) and serve separately a veloute sauce (No. 415), finished with crawfish butter (No. 573) and lemon juice; strain through a tammy.

(1295). Trout A La Meuniere (Truites A La Meuniere)

Procure several four-ounce trout, scale, draw and season, cut an incision on the thickest part of the fillet, roll the fish in flour. Heat some butter in a frying pan over a moderate fire, lay in the trout and cook while turning them over, drain and dress on a dish leaving the butter in the pan, and to it add a few spoonfuls of melted butter; cook this to hazelnut (No. 567), then remove the pan from the fire, put into it a coffeespoonful of anchovy essence or a piece of anchovy butter (No. 569) to let it froth, then gradually add two or three teaspoonfuls of vinegar; when hot throw in a pinch of chopped parsley, and pour this butter over the very hot fish.

(1296). Trout A La Montagnarde (Truites A La Montagnarde)

Score some fine trout, lay them in salt for one hour, then shake them out, put the fish into a fish boiler, moisten with white wine and a little water, add branches of parsley, thyme, bay leaf, cloves, garlic and basil. Let cook and when done, drain the fish and strain the stock, reduce and thicken with kneaded butter (No. 579), skim the surface and strain it again through a tammy, add some blanched parsley leaves, then pour this sauce over the trout.

(1297). Trout Au Bleu - Small (Petites Truites Au Bleu)

Small brook trout live where the water is rapid and pure. There exist certain reservoirs, for instance at the Saratoga Club, where each day the fisherman bring the product of their catch, so that amateurs of good fish may always have on hand trout to be killed just when ready to use; this is an excellent method to bring out all the good qualities of its meat.

The various ways of cooking this fish are most simple; kill the trout by knocking their heads against a hard substance, open the belly to draw, clip off the gills and wash out the inside. Plunge into boiling water, salted and acidulated with vinegar, and as soon as it reboils, remove the saucepan to the side of the fire to keep the liquid in a bubbling state only for fifteen minutes. Drain the trout, dress it on a napkin, and garnish with parsley and potatoes. Serve at the same time fresh and melted butter. Cooked in this manner the trout may become twisted and broken, but this does not interfere with its good quality.

(1298). Trout, Cooked In Court Bouillon And Served With Different Sauces (Truites Cuites Au Court Bouillon Et Servies Avec Differentes Sauces)

Prepare a stock with white wine and carrots, onions, celery root, all well shredded, salt, peppercorns, and a bunch of parsley, garnished with half a clove of garlic. Let the liquid boil until the roots are pretty nearly done, then strain it. Lay in a narrow saucepan four medium sized clean trout, moisten them to just their height with the strained stock, cover and cook slowly: when done dress them on a dish, strain the stock, remove the fat, and reduce it to a half-glaze adding to it an equal quantity of Valliere sauce (No. 553), or a Genoise sauce (No. 470) or a Genevoise sauce (No. 469), or gourmets sauce (No. 472), or a well buttered bechamel cream sauce (No. 409), into which has been added a little anchovy essence. Cover the trout with a part of the sauce and serve the rest in a sauce-boat.