Bake until done
and serve with the tomatoes and sliced hard-boiled eggs.
BAKED BROOK-TROUT--I
Clean and score small trout, dip in seasoned melted butter, and
put in a buttered baking-pan. Cover with buttered paper and bake,
[Page 417]
basting with their own liquid until done. Serve with any preferred
sauce.
BAKED BROOK-TROUT--II
Chop fine three or four large mushrooms and a truffle, fry for a
moment in butter, season with salt and cayenne, add enough melted
butter to make a smooth paste, and stuff large brook-trout with
the mixture. Put in a buttered baking-pan, sprinkle with minced
parsley, and pour over half a cupful of stock to which two
tablespoonfuls of butter have been added. Bake for half an hour,
basting as required.
BAKED BROOK-TROUT--III
Soak a cupful of bread-crumbs in milk, squeeze dry, add two
tablespoonfuls of butter, the yolk of an egg, and pepper, salt,
thyme, and lemon-juice to season. Stuff the fish, sew up, put in
a buttered baking-pan, dredge with flour, dot with butter, and
bake.
BAKED TROUT WITH WHITE WINE--I
Put the cleaned fish in a small buttered baking-pan with white
wine to moisten, and salt and pepper to season. Cover with buttered
paper and bake, basting with the liquid.
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