Fill the openings with
butter highly seasoned with chopped sweet herbs, and marinate for
an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed
with chopped sweet herbs, and broil. Serve with any preferred sauce.
TROUT AU GRATIN--I
Parboil, drain, and skin. Put on a buttered baking-dish, season
with pepper, salt, minced parsley, chopped shallots, and chopped
mushrooms. Cover with Brown Sauce, pour over half a cupful of
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Sherry and bake. Sprinkle with crumbs, dot with butter, and brown.
Squeeze lemon-juice over and serve in the same dish.
TROUT AU GRATIN--II
Clean and bone a two-pound trout. Put in a buttered baking-pan,
skin side down. Dot with butter, season with cayenne, sprinkle
with chopped anchovies, cover with half a pound of grated American
cheese, and pour over one cupful of sour cream. Bake for half an
hour, basting as required.
TROUT AU BEURRE NOIR
Clean and score the fish, dip in seasoned flour, saute in hot butter,
and take up. Brown half a cupful of butter, take from the fire,
add the juice of a lemon and a teaspoonful of minced parsley, pour
over the fish, and serve.
TROUT WITH SHRIMP SAUCE
Put the cleaned trout on the grate in a fish kettle, adding salted
water to cover.
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