628. Trout

Scale, gut, clean, dry, and flour, fry them in butter until they are a rich clear brown, fry some green parsley crisp and make some plain melted butter, put in one tea-spoonful of essence of anchovy, and one glass of white wine, garnish when the trout are dished with the Crisped parsley and lemon cut in slices; the butter may be poured over the fish, but it is most advisable to send it in a butter tureen.

629. Truite A La Genevoise

Clean the fish as above, lay them in a stewpan with two glasses of champagne, two glasses of sherry, a faggot of parsley, an onion stuck with cloves, thyme, pepper and salt, and a piece of the well baked crust of French bread, stew on a quick fire, take out the bread when the fish is done, brown it, mix in butter rolled in flour, and boil up to thicken the sauce; the fish having been taken out when done, pour over them the thickened sauce, serve with lemon sliced and fried bread.

630. Truite A La Princesse Royale

Take equal parts of Madeira and water, and let them come to a boil, having emptied, cleansed, washed and wiped perfectly dry the trout, lay them in, they should only be just covered with the liquor, they will be done in twenty minutes if not boiled too fast; take out the fish and thicken with a piece of butter rolled in flour, add two well beaten eggs with one tea-spoonful of cream to the sauce, pouring them from one vessel to another until they are of a creamy consistency, season with salt, pour the sauce upon title fish and serve.

631. Trout Stewed

"This is a pleasing and delicate dish when nicely stewed. It is dressed very much in the fashion of other small fish stewed, only that it requires perhaps more care in the different processes.

First wash and clean the fish, wipe it perfectly dry, put, into a stewpan two ounces of butter, dredge in as it melts flour, and add grated nutmeg, a little mace, and a little cayenne. Stew well, and when fluid and thoroughly mixed, lay in the fish which, having suffered to slightly brown, cover with a pint of veal gravy; throw in a little salt, a small faggot of parsley, a few rings of lemon peel; stew slowly forty minutes, take out the fish, strain the gravy clear and pour it over the fish; it may be strained over it, before however it is poured over, a glass of bucellas may be added to the gravy.