Comprising Trout a l'Italienne. ,, a Ia Gascoune. ,, a In Chevalere. a Ia Vertpre. ,, an gratin.

Trout a' l'Aurore

,, a'1a Perignenx broiled, with Dutch sauce.

,, in paper eases, with fine herbs. a Ia Rayale.

423. Trout A L'Ltalienne

Boil the trout in salt and water, divest it of the skin, glace and place it on a dish; then mask it with some Italian sauce in which has been mixed a pat of anchovy butter, a very little nutmeg, and lemon-juice. Garnish with crayfish and quenelles of whiting.

424. Trout A La Gasconne

Boil and dish up the trout as directed in the foregoing instance, and pour round it some of the sauce denominated a la Gasconne' (No. 68). Garnish with fillets of soles prepared as paupoettes (for which see No. 1131), and between each paupiette place a group of crayfish tails that have been tossed in a little glaze, and some pounded lobster-coral.

425. Trout A La Chevaliere

Boil, skin, and trim one or more trout, and cover them all over with some D:Uxelles or Papillotte sauce : when the sauce, by getting cold, has become set on the trout, roll them in very fine bread-crumbs, and afterward egg them over and roll them again in the bread-crumbs, in which Parmesan cheese has been mixed in the proportion of one-third; place the trout on a buttered baking-sheet, and about half an hour before dinner, first sprinkle them over with a little melted fresh butter, and then put them in the oven to be linked of a line light brown color. Dish them up and sauce round with the following rayout: - Reduce half a bottle of dry Champagne or Sauterne, with some essence of mushrooms, down to one-fourth part, then add a ladleful of Allemande sauce, incorporate with it a pat of anchovy butter, a little lobster-coral, nutmeg, cayenne, and lemon-juice; sauce the trout round, and garnish with a border of small fillets of soles that have been conlises, one half with truffles, and the remainder with tongue, and then turned round in the shape of half-moons, and simmered in a little butter, salt, and lemon-juice. In the inner circle, place small groups of prawns* tails tossed in lobster-coral and glaze, soft roes of mackerel tossed in a spoonful of sauce, colored with some green Ravigotte, and between the trout a row of large crayfish trimmed and glazed. Send up some of the sauce in a boat.

426. Trout Au Gratin

Parboil the trout sufficiently to remove the skin, and, when trimmed, place them on a buttered sauta-pan; season with pepper and salt, sprinkle over them a good spoonful of chopped parsley, three times that quantity of chopped mushrooms, and two chopped shalots; add a small ladleful of finished brown sauce, and two or three glasses of Sherry. Half an hour more or less before sending to table, according to the size of the fish, put the trout thus prepared into the oven to bake, taking care to baste it every five minutes ; when done, put the trout out on a dish, reduce the sauce, if necessary, incorporate in it a pat of anchovy butter, add the juice of half a lemon, and pour the sauce over the trout; then shake some baked bread-crumbs bruised fine, over the whole, replace the fish in the oven for five minutes, and then send them to table after placing round them a border of lobster croquelles.

427. Trout L'Aurore

Boil and trim one or more trout, mask them over with some reduced Allemande sauce, put them on a silver dish, and then place a wire sieve over the trout; rub the yelks of six or more eggs boiled hard through the sieve with a wooden spoon, on the fish, taking care that the curling shreds which fall through the sieve cover the surface of the trout equally. About half an hour before dinner, put the trout in the oven to get colored of a fine amber hue; pour round them some Aurora sauce (No. 41), and garnish them with a border of muscles fried in batter.

428. Trout In Cases, With Fine Herbs

Procure as many small trout as may suffice for a dish, clean, parboil, trim, and place them each in a separate paper case previously oiled, and then baked for five minutes, for the purpose of hardening the paper to enable it to contain the sauce; add to each trout a moderate quantity of fine herbs' sauce (No. 14) ; put them in the oven twenty minutes before dinner-time to bake, and when done, dish them up, and send to table with some of the sauce in a boat.

429. Trout A La Royale

Clean and draw a fine trout, stuff it with some quenelle force-meat of whitings, stew it with a bottle of Chablis wine, a few mushrooms, parsley, green onions, thyme, and a bay-leaf, pepper-corns, and a blade of mace: when done, remove the skin, glaze, and put it on its dish in the hot closet till required for dishing up. Then strain the liquor in which the trout has been stewed, reduce it to half glaze, add to it some Supreme sauce, work in a pat of anchovy butter, a little cayenne pepper, and lemon-juice, and then pour the sauce inro a stewpan containing some small quenelles of whiting, button-mushrooms, and prawns' tails. Allow the whole to boil together for a few minutes, sauce the trout, and garnish them round with a border of crcustades of quenelle of whiting, poached, bread-crumbed, and fried; the interior should be removed and filled with soft roes of mackerel tossed in a little of the sauce

430. Broiled Trout, With Dutch Sauce

Split a trout at the back, oil it over, season with pepper and salt; just before dinner-time, broil it, and send it to table with some Dutch sauce in a boat separately.

In addition to the different methods given here for dressing trout, this kind of fish may be prepared in every variety of form and style in which salmon is sent to table.