1134. Fillets Of Trout, A La Chevaliere

Divide the fillets of two good-sized trout into moderate-sized ova] scollops or fillets; mask them over with reduced d' Uxelles sauce (No. 16), and bread-crumb them twice over this with bread-crumbs mixed with grated Parmesan cheese in the proportion of one-third; the fillets must be first dipped in beaten egg, and then sprinkled with clarified butter, preparatory to their being bread-crumbed a second time. Fry them of a bright-yellow color, drain, and dish them up in a close circle, fill the centre with a ragout of soft roes of mackerel or herrings, and crayfish tails; pour some Crayfish sauce (No. 54) round the entree, and serve.

1135. Fillets Of Trout, A La Regence

Trim the fillets into pieces resembling fillets of fowls; place them in a sautapan with clarified butter, and season with pepper and salt, chopped parsley, and lemon-juice; simmer the fillets over the fire for five minutes, turn them over, and when done on both sides, drain and dish them up in a close circle ; fill the centre with a ragout a la Regence (No, 210), pour some of the sauce round the base, and serve.

1136. Epigramme Of Fillets Of Trout

Trim the fillets as above, bread-crumb one half, in the ordinary manner, and place these in a sautapan, with clarified butter; put the remainder into another sautapan, with clarified butter, without being bread-crumbed, and season with pepper and salt. Fry the fillets, drain and dish them up in a close circle, placing one of each kind alternately ; fill the centre with some scollops of fillets of soles, tossed in a spoonful of Bechamel sauce, and some chopped and parboiled parsley ; pour some Aurora sauce (No. 41), over the plain fillets (taking care not to smear those that are bread-crumbed), pour some of it round the base, and serve.

Note. - Fillets of plaice, flounders, and perch, may be dressed in the same manner as directed for fillets of soles or whitings.

1137. Fillets Of Mackerel

See Mackerel (No. 480)