Serve the sauce separately.
STUFFED TROUT
Clean, split, and stuff a trout, using seasoned crumbs or chopped
oysters. Put in a buttered baking-dish, lay in the fish, season
with salt and pepper, cover with crumbs, dot with butter, pour
over a little white wine, and bake in the oven. Serve in the dish
in which they were baked.
TROUT BAKED IN PAPERS
Stuff trout with seasoned crumbs, cover each one with a thin slice
of salt pork, and wrap in buttered paper, fastening the papers
securely; bake and serve in the papers.
BROOK-TROUT IN PAPER CASES
Stuff the fish with seasoned crumbs or chopped oysters or raw fish
pounded to a pulp and mixed to a paste with the beaten white of egg
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and a little cream. Lay a very thin slice of salt pork on each fish
and wrap in buttered paper. Bake in a hot oven. Remove the string
and serve in the paper. Serve any preferred sauce separately.
TROUT IN CASES
Clean, parboil, and trim the fish, wrap in buttered paper, bake,
and serve with Fine Herb Sauce.
TROUT A L'AURORE
Boil and skin the fish, put on a serving-dish, cover with Allemande
Sauce, and the chopped yolks of hard-boiled eggs. Brown in the
oven and serve with Aurora Sauce.
TROUT A LA CAMBACERES
Prepare six trout according to directions given in the recipe for
Trout with Shrimp Sauce.
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