Fillets Of Trout A L' Aurore

Take up the fillets of three trouts with the skin off. Pare them in the shape of hearts. Put them into a saute pan with clarified butter, salt, and pepper. Sautez * them on a clear fire, turn them over, and when they are done, dish them en miroton, and mask them with the sauce a l' au-rore. Sauce a' l' aurore is the white sharp sauce: put some lobster spawn to make it red.

* Sautez means, set them to fry briskly.

Baked Trout

Having emptied and scaled the trout, put a stuffing well seasoned into the belly, then turn it round, with its tail fixed in its mouth. Put the fish in a small quantity of marinade, so that it may be just covered. Baste it frequently, and let it be made of a fine colour. When it is done, reduce one half of the liquor in which the trout has been stewing, put in a good lump of fresh butter kneaded with flour, with a little essence of anchovies, a few fine capers, salt and pepper, if the sauce is not sufficiently seasoned; but be careful, when you use anchovies, not to put too much salt. Then squeeze the juice of a lemon, drain the fish, send it up to table, with the sauce under it, but without masking, or covering.

Trout Plain Boiled

After having emptied, scaled, and washed the fish, have some boiling water ready, into which put the trout with a good handful of salt only, but no vinegar, as it spoils the colour of the fish. When it is done, drain it well, and serve it up on a clean cloth, garnished with parsley. Send up the lobster sauce separately in a boat, or the Dutch sauce. The length of time it should boil, is left to the judgment of the cook ; the size determines the time.

How To Cook Lamprey

Although very few people are partial to this fish, some, however, like it en matelotte; it is then to be cooked in the same manner as the eel. You must notice, however, that the lamprey requires a very long time before it is done. Make a sauce a matelotte (See Sauces), wherein you let your fish simmer for an hour and a half, or two hours if the fish is of a large, size.

Craw-Fish

Craw-fish is good only when it does not spawn, for then it is most nauseously bitter. Wash it well in several clean waters, till the water remains perfectly limpid and bright. Trim a stew-pan with a few slices of carrots, onions, roots and stalks of parsley, thyme, bay-leaves, two cloves, salt, pepper, a glass of vinegar, and some water. Let the whole stew for an hour, drain it through a sieve, and put the live craw-fish into the seasoning. Keep stirring them almost without interruption, that they may be done all alike, for twenty minutes. Keep them in the seasoning till you send them up to table, as they take a better flavour.

Craw-Fish A La Poulette

When the best craw-fish have been sent to table plain, take the smaller ones and pick off the lesser claws; cut the large ones in half, beard them, pick the tail; put all these in a cloth, and shake them well, that there may be no water left. Then take two spoonfuls of veloute (See Sauces), a quarter of a pound of butter, some pepper and salt, chopped parsley, a little cavice, and the juice of a lemon. Toss the craw-fish in this sauce, which must be thick, and send up to table quite hot.

Craw-Fish For Entrees

Your craw-fish, in this case, must be dressed as directed in No. I. They never serve but for a garnish, and then the small claws must always be taken off. Mind that you beard the fish, take off all the small claws, and that it is of a fine colour. Thus prepared, they may be used for either chambords, godards, matelottes, fricassees, pates chauds, aspics, etc. etc.

There are many other sorts of fresh-water fish that seldom are sent to table, which are found in sleeping waters, and which accordingly shall not be mentioned here. Those who fancy them, however, may either broil or fry them, as they would a carp.

Aloze, Shad

This fish is held in high estimation in France, and especially in Paris. It must be scaled, emptied, and washed nicely. Next it is to be marinaded in a little oil, with pepper and salt. It is necessary to split it, that the salt may penetrate. Broil it on both sides over a slow fire. It will be done in the course of one hour. When it is done, let it be served with caper sauce, or with sorrel, not puree, but what is called farce.

Bisque Of Craw-Fish

This is a potage which is sent to table on gala days only, when you are obliged to make a frequent change of potages. Take the best craw-fish you can procure, according to the quantity you may want. Five or six dozen at least are generally requisite. If you boil the craw-fish expressly for the occasion, you must not put vinegar. Lay aside two dozen and a half of the finest tails, that remain whole. The rest, with all the meat, and fleshy parts of the inside, pound in a mortar with the flesh of the breasts of two roasted fowls or chickens. Previously, have soaked or boiled in rich broth, the crumb of two French penny loaves. Put that also into the mortar, with the yolks of three eggs boiled hard. Pound the whole together. Next put the shells of the craw-fish to boil in a little broth; then take some of the liquor to dilute the puree with, which rub through a tammy. Now boil a pint and a half of cream, which you keep continually stirring round, in order to, prevent a scum from rising. Pour that cream into the potage, and season it well. Have the red spawn of a lobster well pounded, dilute it with some of the broth, and mix it with your soup, or potage. Keep it hot, without its boiling. Soak a few rounds of bread, which lay at the bottom of the tureen. Pour your bisque into the tureen, over the bread; place the tails that you have laid aside previously, all round the tureen over the soup, and serve up hot. Mind the soup is not to be too thick; and season it of a good flavour.