BOILED TROUT--II
Tie a large trout in a cloth and boil it in salted and acidulated
water to cover, adding an onion, a stalk of celery, and a bunch of
parsley. When done, drain and keep warm. Stick blanched almonds
into the fish, sharp side down, and pour over a Cream Sauce to
which chopped hard-boiled eggs and parsley have been added.
BOILED BROOK-TROUT--I
Put the cleaned trout in a saucepan with
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enough Claret to cover. Add a slice of lemon, two cloves, four
pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly
until done and let cool in the liquid. Take out, strain a little
of the liquid over them, and serve.
BOILED BROOK-TROUT--II
Prepare and clean four large trout, pour over then two cupfuls
of boiling vinegar, two cupfuls of white wine, and enough water
to cover. Add an onion, three cloves, three stalks of celery, four
bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns,
and a little salt. Cover, boil until done, drain, and serve with
any preferred sauce.
FRIED TROUT--I
Roll the cleaned fish in seasoned flour and fry in deep fat.
FRIED TROUT--II
Clean the fish, split, season with salt, dredge with flour, and
saute for five minutes in hot butter.
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