Brook Trout Au Bleu

The trout should be fresh from the water; drain and wash them thoroughly. About ten minutes before serving have ready court bouillon, boiling in a shallow basin; throw the trout into the boiling liquid; they will contract and the skin break. Let boil one minute, then let simmer four or five minutes (for fish weighing five or six ounces). Drain, dispose on a napkin, garnish with parsley. Serve with Hollan-daise sauce.

Brook Trout A La Meuniere

Ordinary butter may be used, but clarified butter is preferable. Season the fish, drawn, washed and dried (boned or not as is desired) with salt and pepper on the inside, roll in flour and let cook in hot butter until browned on one side, then turn and brown the other side. Remove with a spatula to a hot serving dish, squeeze over a little lemon juice and sprinkle with parsley, chopped coarse. For three fish put a tablespoonful of butter into the frying pan, let heat until it begins to brown slightly, then pour over the fish and serve at once. The butter will froth when it comes in contact with the parsley.

Fillets Of White Fish A La Meuniere Aux Cepes

Cook as trout a la Meuniere. Surround with a border of fresh mushroom caps, peeled, sliced and frizzled in butter.

Fillets Of Sea Trout, Baked

Skin one large or two small sea trout, then carefully "lift" or push the flesh from the bones in two long fillets or strips; cut these into pieces suitable for serving, having all of same shape and size, also about twice as long as wide. Fold the fillets and trim them to a point at one end. Butter an agate or similar baking dish; spread over the bottom a small onion, two tomatoes, freed from the skin and with seeds pressed out, and half a green or red sweet pepper, all chopped fine. On this bed set the fillets; cover with a buttered paper and set aside in a cool place. Put the skin, the bones, broken into several. pieces, and the heads in a saucepan and cover with cold water; add part of an onion and two sprigs of parsley and let cook until time to cook the fillets. Then take up the buttered paper and pour in about three-fourths a cup of the fish stock and half a cup of Sauterne; sprinkle the fish with salt, return the buttered paper to place and let cook in a moderate oven about twenty minutes. Remove the fillets to a hot dish and cover, to keep hot. Strain the sauce; add half a cup of thick, hot tomato puree and beat in the yolks of two eggs, beaten into one-fourth a cup of creamed butter. Season as needed with salt and pepper, and pour over the fish. Serve at once. The sauce must not boil after the addition of the yolks of eggs or it will curdle. Often chicken stock is better than stock made from the trimmings of the trout.