Drain, and serve
with a Hollandaise Sauce to which chopped cooked oysters have been
added.
SALMON-TROUT A LA MAITRE D'HOTEL
Prepare and clean a salmon-trout, split and broil, basting with
oil if required. Serve with Maitre d'Hotel Sauce.
SALMON-TROUT A LA RICHELIEU
Put a cleaned salmon-trout into a baking-dish,
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with two tablespoonfuls of butter, salt, pepper, and grated nutmeg
to season, and enough white wine to keep from burning. Cover with
a buttered paper and bake, basting frequently with the liquid.
Drain the fish and add enough white stock or oyster liquid to make
the required quantity of sauce. Thicken with flour cooked in butter.
Take from the fire, add the yolks of four eggs beaten with the
juice of a lemon, reheat, pour over the fish, and serve.
PICKLED SALMON-TROUT
Clean the fish thoroughly and cut into strips. Cover the bottom
of a baking-dish with sliced onion, sprinkle with salt and pepper,
cover with pieces of fish, add more onions, and cover with cold
water, made very acid with good vinegar. Add a few cloves, a bit
of ginger root, and a pinch of allspice. Bake slowly until the
fish is tender and serve cold.
SALMON-TROUT WITH SHRIMP SAUCE
Prepare and clean a salmon-trout and cook in salted and acidulated
water to cover, adding a bunch of parsley.
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