Serve with one cupful of Spanish Sauce,
adding two chopped truffles, half a dozen chopped mushrooms, a dozen
chopped olives, and three tablespoonfuls of stewed and strained
tomato. Pour over the fish and serve.
[Page 422]
TROUT A LA CHAMBORD
Stuff cleaned trout with chopped oysters or seasoned crumbs, and
put into a buttered baking-dish. Add half a wineglassful of white
wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves,
and salt and pepper to season. Bake in the oven, basting frequently.
Take up the fish, strain the liquid, and add it to a cupful of Spanish
Sauce, with a chopped truffle, four cooked mushrooms, chopped, and
a dozen cooked oysters. Pour the sauce over the fish and serve.
TROUT A LA CHEVALIERE
Boil, skin, trim the fish, cover with very thick Cream Sauce and let
cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly
with grated Parmesan cheese, and bake in a buttered baking-dish,
basting with melted butter as required. Serve with Allemande Sauce,
seasoned with white wine, chopped cooked mushrooms, and anchovy
essence.
TROUT A LA GENEVA
Dip the trout in a marinade of oil and lemon-juice seasoned with
salt, pepper, and grated onion. Broil carefully. Heat one cupful
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of stock with a teaspoonful of anchovy essence and a tablespoonful
each of minced parsley and Claret.
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