Take up the fish, thicken
[Page 418]
the liquid with butter and flour cooked together, add a little more
butter, pour over the fish, and serve.
BAKED TROUT WITH WHITE WINE--II
Take the fillets from a three-pound trout and bake for ten minutes
in a buttered baking-pan. Fry a chopped onion in butter, add a
tablespoonful of flour and half a cupful of white wine. Cook until
thick, stirring constantly, and add two tablespoonfuls of butter,
broken into bits. Pour the sauce over the fillets and bake for
fifteen minutes longer.
BAKED TROUT A LA CHAMBORD
Split and bone the cleaned fish and put in a buttered baking-pan
skin side down. Sprinkle with salt, pepper, and crumbs, and put into
the oven. Cover the bones and trimmings with cold water, adding two
tablespoonfuls of butter, a sliced onion, and two cupfuls of stock.
Boil for half an hour, strain, add a can of mushrooms, chopped, and
enough crumbs to thicken. Season with salt, pepper, and anchovy
paste. Take up the fish carefully, put on a serving-dish, cover
with the sauce, put in the oven for a few moments, and serve.
[Page 419]
TROUT WITH FINE HERBS
Put half a dozen cleaned trout in a buttered baking-dish with half
a glassful of white wine, and a finely chopped shallot.
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