Pour over the fish and serve.
TROUT A LA GASCONNE
Prepare the fish according to directions given in the recipe for
trout a l'Italienne, and pour over it a Sauce a la Gasconne.
TROUT A LA HUSSAR
Stuff a cleaned trout through the mouth with butter mixed with finely
chopped sweet herbs. Dip in seasoned oil and broil.
TROUT A L'ITALIENNE
Boil a large sea-trout in salted water, drain, skin, and serve
with Italian Sauce, seasoned with butter, anchovy paste, nutmeg,
and lemon-juice.
TROUT A LA PROVENCE
Cook the cleaned trout in salted and acidulated water with a sliced
carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with
a sauce made by boiling for fifteen minutes one cupful of stewed
tomatoes, a chopped onion, two sprigs of parsley, two truffles, and
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half a dozen mushrooms. Strain over the fish, garnish with olives,
and serve.
TROUT A LA ROYALE
Stuff a large trout with seasoned crumbs, and cover it with Claret,
adding mushrooms, parsley, chopped onion, thyme, a bay-leaf,
pepper-corns, and mace to season. Drain the fish and reduce the
liquid by rapid boiling to one cupful. Strain, mix with Allemande
Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.
TROUT A LA VENITIENNE
Clean a large trout and score it deeply.
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