Truite Frite - Fried Trout

Only the smaller kind are fried.

Cold Sauces: Same as for Broiled Salmon.

Truite Sautee - Trout Sauted. Same as Kingfish and Spanish Mackerel.

Blanchailles Au Curry - Curried Whitebait

Roll the whitebait in flour, put them into a coarse sieve, shake well to free from superfluous flour, put in a wire basket, and fry in very hot lard for 2 minutes.

Mix 1 teaspoonful of curry with 2 tablespoonfuls of salt and sprinkle over the whitebaits.

Serve slices of buttered brown bread with the fish.

Lavaret au Gratin - Baked Whitefish. Same as Bluefish.

Lavaret Grille - Broiled Whitefish. Same as Bluefish.

Lavaret Saute - Whitefish Sauted. Same as Kingfish or Spanish Mackerel.

Homard Souffle - Lobster Souffle

Cook 2 medium-sized lobsters, and allow them to get cold in the stock in which they were cooked.

Split the lobster lengthwise in halves, being careful to keep the shells intact. Remove the meat of the lobsters and pound it in the mortar with 2 gills of Bechamel and 2 ounces of butter; rub through a fine sieve and put in a clean pan on the fire. Incorporate 2 gills of thickly reduced Bechamel, season highly with salt, nutmeg and red pepper and bind with 4 raw egg yolks without allowing it to boil; then add the 4 egg whites whipped to a stiff froth.

Fill the lobster shells two-thirds of their height with this preparation, and put them to bake in a slow oven for 25 minutes, and serve on a folded napkin.

Note. - The above amount of lobster is enough for 3 or 4 lobster shells. These souffles may also be cooked in small individual cases. To prevent the scorching of the lobster shells it is advisable to put a little water in the bottom of the pan in which they are baked.

Homard Au Gratin A La Mornay - Baked Lobster, Mornay Style

Cut a cooked lobster lengthwise in half, remove the meat from the shell, and cut the tail part in neat slices. Cut the remainder of the lobster in small squares, add some mushrooms and truffles cut as the lobster, and bind with enough cream sauce to give it some substance. Season highly, and lay this preparation inside of the lobster shells, place the sliced lobster on top, and cover with Mornay sauce. Strew over some grated Parmesan cheese and drop over some melted lobster butter. Bake in a well heated oven for 15 to 20 minutes.

Homard Au Gratin A La Victoria - Baked Lobster, Victoria Style

Pound to a fine pulp the shells of 4 lobsters; fry in 4 ounces of butter, 1 carrot and 2 onions cut fine; add 1 small sprig of thyme and 2 bay leaves. When the vegetables begin to brown, add the lobster pulp, stir continuously for 5 minutes, then moisten with 1 pint of white wine. After 5 minutes more, add 1 quart of tomato and 1 quart of veloute sauce; cook together for 15 minutes, then rub through a very fine sieve.

Put the sauce into a clean saucepan and reduce with 1 gill of cream until of good consistency; season to taste with salt and paprika.

Cut some small, cooked lobsters in halves; take out the meat and cut into slices the size of a 25-cent piece. Put some of the sauce in the lobster shells and range the meat on top with alternate slices of mushrooms and truffles; cover with the sauce, sprinkle over some grated Parmesan cheese and melted butter, and bake in a hot oven for 12 to 15 minutes. Serve on a napkin.