Add also a sliced carrot, a sprig of thyme, two
bay-leaves and half a wineglassful of white wine. Simmer until
done, drain, and serve with Shrimp Sauce.
[Page 426]
TENDERLOIN OF TROUT WITH WINE SAUCE
Cut a large sea-trout in pieces and simmer until done in salted
and acidulated boiling water to which a large sliced onion has been
added. Drain and keep warm. Cook together two tablespoonfuls each
of butter and flour and add enough of the liquid drained from the
fish to make a thick sauce. Cook until thick, stirring constantly,
take from the fire, add one cupful of Madeira wine and three eggs
well-beaten. Put the fish in a buttered baking-pan, sprinkle with
seasoned crumbs, cover with mushrooms, then with oysters and shrimps.
Pour the sauce over and bake until the oysters are done. Serve in
the dish in which it was baked.
STEAMED TROUT
Lay the prepared fish in a steamer and place over boiling water,
steam until done and serve with plenty of melted butter or Egg
Sauce.
STEAMED BROOK-TROUT
Clean the fish, season lightly with salt and pepper and steam until
tender. Serve with Hollandaise or Tartar Sauce.
[Page 427]
TROUT EN PAPILLOTES
Stuff cleaned trout with chopped oysters and seasoned crumbs.
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