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FRIED TROUT--III
Salt the fish and dip in equal parts of flour and corn-meal, thoroughly
mixed. Saute in salt pork fat.
FRIED BROOK-TROUT
Clean and split the fish, dip in seasoned flour or corn-meal, and
saute in butter or salt pork fat.
FRIED FILLETS OF TROUT--I
Remove the fillets from slices of sea-trout, dip in beaten egg,
then in seasoned crumbs, and fry in deep fat. Serve with Tartar
Sauce.
FRIED FILLETS OF TROUT--II
Boil and cool a trout and divide into fillets, removing the bone.
Season with lemon-juice, chopped onion, and minced parsley, and
cover with a very thick Cream Sauce. Dip into crumbs, then into
beaten egg, then into crumbs, fry in deep fat, and serve with any
preferred sauce.
FRIED TROUT WITH MUSHROOM SAUCE
Dip slices of sea-trout in beaten egg, then
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in seasoned crumbs, and fry in deep fat. Serve with the sauce given
in the recipe for Baked Trout with Mushroom Sauce.
TROUT WITH REMOULADE SAUCE
Saute a small trout in butter, drain on brown paper, and serve with
Remoulade Sauce.
FILLETS OF TROUT A L'AURORE
Saute the fillets of a cleaned trout in butter, seasoning with salt
and pepper. Drain and serve with Aurora Sauce.
BAKED TROUT--I
Scrape and clean the trout, stuff with seasoned crumbs, and put
into a buttered baking-dish.
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