If large, they may be broiled, boiled, or baked. If boiled or broiled, serve the sauce Hollandaise with them. Professional cooks generally boil it in the court bouillon. Smaller trout are better egged, rolled in salted corn-meal, and thrown into boiling lard.
The trout is a very nice fish for an au gratin, or stewed, called then en matelote.
Parboil little trout; cut the fish into pieces about an inch long, or into dice; place them in paper cases (which have been buttered or oiled, and placed in the oven a few moments to harden the paper so as to enable it to hold the sauce). After partly filling the cases with the pieces of fish, pour over them some fine herb sauce (see page 128), and sprinkle over bread-crumbs; put them into the oven twenty minutes before dinner to bake.
If shells are used, little plated-silver ones (scallop shells) are preferable. In that case, it would be better to fry the fish (seasoned with pepper, salt, and a little lemon-juice) in a sauté pan; cut them in dice afterward, and put them in the shells; pour over a fine herb or a Bechamel sauce; strew the top with grated bread-crumbs; place them a few moments in the oven to brown the tops, and serve.