One of the most delicate flavored fish, LAKE TROUT, SALMON TROUT and the BROOK TROUT. The delicate brook trout is either broiled or fried, and served with a maitre d'hotel sauce . . . The lake and salmon trout may be cut in steaks and broiled; served with a Hollandaise sauce... Cut in steaks and fried, served with a slice of bacon; garnish with fancy potatoes.. . Boiled and served with Anchovy sauce . . . Baked and served with Italian sauce.

Baked Salmon Trout

Scale and cleanse the fish, score the sides where the portion is to be cut, rub the scores with mixed salt, pepper and ground herbs, lay in buttered pan, bake and baste with butter and court-bouillon; when done, lift off gently on to the steam table; serve in portions with either Genevoise or Espagnole sauces, garnish with small potato croquettes.

Salmon Trout Saute

Cut the fish into steaks, season with salt and pepper. Fry some slices of bacon a delicate brown, then roll the fish in flour and fry in the bacon fat till of a golden brown; take up, aid flour to the pan, stir, moisten with boiling fish broth, add the juice of a lemon, and a little tomato catchup, strain over the fish in a clean sautoir, simmer for a few minutes, then serve with some of the sauce and a strip of the bacon on the top.

Baked Stuffed Trout

Take the lake trout, trim and scale it, stuff with a fish forcemeat, sew up the belly, score the sides in portion cuts, season with salt and pepper, brush with butter, dredge with flour, place in a buttered pan, bake and baste till done; serve with an anchovied Espagnole sauce, garnish with Duchesse potatoes.

Broiled Salmon Trout

Take the whole sides freed from bones, moisten with olive oil, season with salt and pepper, dredge with flour, broil well done over a clear fire; serve in portions with maitre d'hotel butter, garnish with Parisenne potatoes, lemon and parsley.

Salmon Trout Baked With Tomatoes

Take the sides of fish freed from bones, season with salt and pepper, dust with paprika, dredge with flour, arrange in a buttered baking pan, cover with canned tomatoes, add a minced green pepper, bake and baste till done; serve with the tomatoes, and garnish with Victoria potatoes.

Filleted Trout Fried, With Bacon

Take the sides of salmon trout freed from bone, cut them into portion pieces, season with salt and pepper, have ready some frying oil, very hot. Make a batter of beaten eggs and a very little flour, dip the fillets in the batter, fry in the oil; serve with a strip of bacon on the fish, garnish with Saratoga chips, lemon and parsley.

Trout Steak, Sauce Trianon

Take the centre cut steaks of salmon trout, season with salt and pepper, moisten with olive oil, dredge with flour, broil over a clear fire, basting with butter; serve with a sauce Trianon poured around.

Lake Trout Fried, Tomato Sauce

Scale and trim the trout, cut in steaks, season with salt and pepper, dredge with flour, fry in bacon fat to a golden color; serve with tomato sauce poured around. Or may be served with a strip of bacon, garnished with Reitz potatoes.

Boiled Trout, Shrimp Sauce

Lake or Salmon trout, scaled and trimmed, scored in portion cuts, placed on the drainer of fish kettle, covered with cold water containing a bunch of garden herbs, a little salt and vinegar, brought to the boil, skimmed, simmered till done, lifted up and drained; served with shrimp sauce, garnished with Hollandaise potatoes.

Baked Trout Steaks

Take the lake trout, soale and trim, cut in steaks, arrange in buttered pan, cover with Allemande sauce, bake gently till done; serve garnished with Villa-geoise potatoes.

Braised Trout, Matelote

Scale and trim the fish, score the sides in portion cuts braise with bacon, herbs, and fish broth; when done, take up, strain and skim the braise, glaze the portions with it; serve garnished with a Matelote.

Brook Trout With Quenelles

Clean and trim the fish, stuff with a fish farce, arrange in a well buttered pan, season with salt and pepper, add a few mixed herbs and a glass of white wine with a little fish broth; bake about fifteen minutes, well basting with the liquor; then take up, strain the residue into some Espagnole sauce, boil up and skim; then add sliced truffles and mushroom, some blanched oysters and a little lobster coral; serve with the oysters as a garnish and the sauce poured over.

Broiled Brook Trout

Scale and trim the fish; draw it through the gills, then stuff it through the mouth with butter mixed with finely minced sweet herbs, slightly score the sides, season with salt and pepper, pass the fish through either melted butter or olive oil; broil gently without breaking the skin; serve with Poivrade sauce.