Trout A La Beaufort

Draw the fish through the gills without sealing or opening the belly; put it into a fish boiler with two gills of vinegar, cold water and half a bottleful of white wine, salt, sliced carrots and onions and a bunch of parsley, set it on the fire and bring the liquid to a boil while removing the scum, and at the first boil set it on one side to keep the liquid at the same degree, but without boiling from twenty to thirty minutes; at the last moment drain off the fish and slide it on a dish covered with a folded napkin, dressing it on its side and not on the belly, so that the handsome shading of its skin may be entirely revealed; rub the surface over with a piece of butter to prevent the skin from drying; garnish around with small pike quenelles (No. 90) made with lobster butter (No. 580), decorated with truffles; lay a milt or roe fried in butter on the sides and garnish the ends with fillets of flounders scored with slices of truffles and stoned olives. Cover with a matelote sauce (No. 498) and send to the table a separate sauce-boat of the same sauce.

(1291). Trout A La Cambaceres (Truites A La Cambaceres)

Dress four trout each one weighing three-quarters of a pound, suppressing the gills and entrails, put them into a small fish boiler (Fig. 135), moisten just to their heighth with a mirepoix stock with white wine (No. 419) and cover the kettle, let come to a boil, and when cooked drain off the liquid and reduce it to the consistency of a syrup, add to it some espagnole sauce (No. 414), half inch balls of truffles, green olives and small mushroom heads, also Madeira wine, a pinch of cayenne and a little tomato sauce (No. 549) passed through a very fine sieve. At the last moment stir in a piece of fresh butter, dress the trout, surround with the garnishing, cover over with a part of the sauce, serving the remainder separately.

(1292). Trout A L'Hoteliere (Truites A L'Hoteliere)

Have one fish weighing a quarter of a pound for each person, split it through the entire length of the back; take out the middle bone and lay it on the flesh side on a buttered dish, pour over some oil, season, and set into a quick oven; when done put inside each trout a spoonful of maitre d'hotel butter (No. 581), close, dress and garnish with potatoes, English style. | These English potatoes are potatoes cut the same size and shape as a pigeon's egg, then steamed for about fifteen minutes.) Serve a separate sauce made of espagnole (No. 414) and meat glaze (No. 402), finishing it at the last moment with a piece of good butter and lemon juice; run it through a tammy, then add chopped parsley.

(1293). Trout A La Hussarde (Truites A La Hussarde)

Each trout to weigh a quarter of a pound; split them through the entire back, take out the middle bone and lay them on a dish, season with salt, mignonette, thyme, bay leaf, oil and lemon juice; two hours later lift them out of their marinade. Mix into some fresh butter a quarter as much cooked fine herbs (No. 385), garnish the inside of the fish with this, and wrap them up in a sheet of buttered double paper, put them to cook in a slow oven for twenty minutes, then unwrap and dress over a white poivrade sauce (No. 522).