(1299). Trout, Fried - Small (Petites Truites Frites)

Have some small two ounce trout, split open the bellies to empty, scrape lightly and wipe them on a cloth; season with salt, score and roll them in flour. Shape them into rings by passing the tails through the gills and tying; plunge a few at the time into hot frying fat, let cook for eight to ten minutes, then salt, remove the strings, and dress them on napkins with fried parsley on top, and slices of lemon around.

(1300). Trout, Lausanne Style (Truites A La Mode De Lausanne)

Clean well twelve small trout each weighing four ounces. Fry in butter two ounces of onions and four ounces of mushrooms both finely but separately chopped up; put this into a baking dish lay the fish on top and moisten with white wine; sprinkle over with fresh butter and let cook in a hot oven; as soon as they are done, strain the stock into a saucepan, reduce it with veloute sauce (No. 415) and just when ready to serve, incorporate into the sauce some butter and lemon-juice; strain through a tammy and add chopped parsley; pour it over the trout previously dressed on a dish.

(1301). Trout, Stuffed (Truites Farcies)

Draw four trout by the gills, each fish to weigh half a pound; wipe well the insides, and fill the belly with a paste made of fresh butter, white bread-crumbs, parsley, onion, and mushrooms, all finely chopped. Season, then roll each one in a separate sheet of oiled paper; lay them on a baking dish containing melted butter, and let cook for fifteen to twenty minutes in a moderate oven, turn-inn'and basting them frequently. "Wrap and dress them on a dish; serve with their own butter, and slices of lemon ranged around in a circle.

(1302). Salmon Trout - A Lantoinette (Truite Saumonee-A, L'Antomette)

This fish has the color and taste of the salmon. Toward the middle of spring it leaves the ocean to ascend the rivers; this trout is easily digested and is of an exquisite flavor. Our American species is very inferior in quality to those of Europe; they are much larger, and their meat not as red, nor can the taste be compared; therefore epicures are generally disappointed when eating our salmon trout.

A L'Antoinette

Score the fish and marinate it in salt, mignonette, lemon juice, chopped onions, parsley, thyme, and bay leaf. Drain and roll it in flour, then in beaten eggs, and finally in bread-crumbs; fry in clarified butter, and serve with a separate sauce made as follows. Have one pint of veloute (No. 415), incorporate into it two ounces of anchovy butter (No. 569), salt, pepper, and nutmeg; heat and thicken with two egg-yolks and cream, pass it through a tammy, and serve with capers and shrimp tails.

(2611). Brook Trout A La Careme (Truites De Ruisseau A La Careme)

Scale, wash and draw the fish without opening their bellies; wrap them up in sheets of buttered paper and cook them in a white wine mirepoix stock (No. 419); when done, drain, up wrap and remove the skin carefully. Lay them in a deep dish, one beside the other, placing them very straight; strain the stock over and allow to cool off thoroughly in this, then take them from the liquor, wipe dry, dress and cover one-half with white jellied mayonnaise (No. 613), and the other half with green ravigote (No. 623) mixed with jellied mayonnaise. Decorate the tops with egg-white, truffles, anchovy fillets, gherkins and pistachios; surround with chopped jelly and croutons, and serve a mayonnaise sauce (No. 606) at the same time.

(2612). Trout With Jelly, Tartar Sauce (Truites A La Gelee, Sauce Tartare)

Let the fish be very fresh for it loses its best qualities when kept from the water or on ice for any length of time. Clean the fish through the gills without opening or scaling it. Lay it on the belly side on the fish grate, cover with cold and strained white wine court-bouillon (No. 39), heat the liquid and skim; at the first boil withdraw it to one side, so that it quivers for fifteen minutes. Remove the fish with the grate, and let drain for a couple of hours, then slide it on a wooden foundation concealed by white paper and fastened on a large dish; support the fish upright, so it will not fall, and cover over with slightly reddened cold jelly; garnish the two ends with clusters of shrimps and surround the foundation with jelly croutons (No. 2442); fill up the spaces between the fish with bunches of fresh parsley leaves or chopped jelly; serve tartar sauce (No. 631) with the fish.

Fig. 535.