Tie up
and bake for an hour in a moderate oven. Unwrap the paper, take
out the vegetables, and serve with any preferred sauce.
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FIFTY WAYS TO COOK TROUT
BROILED TROUT--I
Clean and split the fish and let stand for an hour in melted butter,
seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs,
broil, squeeze lemon-juice over, then serve.
BROILED TROUT--II
Gash a cleaned trout and marinate in oil and lemon-juice, seasoning
with salt and pepper, minced chives, and parsley, and a little
thyme. Drain, sprinkle with crumbs and chopped herbs, and broil
carefully. Serve with any preferred sauce.
BROILED TROUT A LA MAITRE D'HOTEL
Clean the fish but do not split. Score deeply on both sides, dip
in seasoned oil, broil, and serve with Maitre d'Hotel Sauce.
BROILED BROOK-TROUT
Clean and split the fish, wipe dry, dip in seasoned oil and broil.
[Page 412]
Serve with any preferred sauce.
BROILED TROUT WITH BACON
Wash, clean, and split a trout, and remove the back-bone. Put a
strip of bacon in place of the bone, tie the fish into its original
shape and broil over a clear fire. Garnish with fried parsley.
BOILED TROUT--I
Put the fish into cold court bouillon, bring to the boiling point,
and simmer for six minutes, drain, and serve with Cream Sauce.
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