The Salmon-trout, whose Flesh is reddish, is an excellent Fish, and far preferable to the white: They are both prepared after the same manner.

Truite Aux Fines Herbes. Trout With Sweet Herbs

Scale it, and gut it by the Gills; stuff it with chopped Parsley, Shallots, Pepper, Salt, and Butter, well mixed together; marinate it in Oil, with Mush-rooms, Parsley, Shallots, whole Pepper, Salt, and a small bit of Garlick, all chopped very fine; roll it up in double Paper well buttered, with as much of the Marinade as possible, and broil it on a slow Fire, or bake it in a middling hot Oven: Boil two or three spoonfuls of good Cullis, as much Fish-broth, and two glasses of white Wine, and reduce this to the consistence of a Sauce: The Trout being done, unfold the Paper, and scrape all the Herbs off, to mix with the Sauce, which serve upon the Fish, Observe to add Seasoning, if the Cullis is not sufficiently relishing.

Truite à L'allemande. Trout German Fashion

Prepare a Trout with a little Farce as the former; put it into a Brazing-pan much of its own bigness, with bits of Carrots and one Onion stuckwith two or three Cloves; put two thirds of white Wine, and one of red, sufficient to cover it above an Inch over, and place it on a smart Fire; when it boils, set Fire to the Wine, and let it burn until it goes out of itself, or that it is reduced sufficiently to leave only Sauce enough; take out the Carrots and Onion; add a good bit of Butter, which stir in the Sauce as it melts, to mix it well, and serve upon the Fish.

Twite Au Bleu. Trout Of A Fine Blue Colour

It is to be gutted by the Gills, and well washed without scaling; lay it on a Dish, and pour two glasses of boiling Vinegar upon it, according to the Bigness of the Fish, more or less; wrap it up in a Linen-Cloth, and put it in a long Pan, with a good bit of Butter, slices of Onions, bits of Carrots, one Clove of Garlick, two of Spices, Parsley, Shallots, Thyme, Laurel, Basil, Pepper and Salt, a pint of red Wine, and some Broth; boil on a middling Fire. When done, take it off and keep it warm in the Liquor some time, before you are ready to serve, that it may take more Taste of the Seasoning; then drain it, and serve dry upon a Napkin, with green Parsley round: or you may serve a Sauce in a boat, or in the Dish, without a Napkin.

Truites A La Chartreuse - From An Order Of Friars So Called

Scale and clean the Fish, cut each into three or four Pieces, and boil them in Broth, with Pepper and Salt, and a few slices of Lemon; Make a Sauce with a bit of Butter rolled in fine Bread Crumbs, fine chopped Parsley, green Shallots, Mushrooms, a little Basil, Pepper, Salt, a glass of white Wine, and as much Fish-broth: Put the Fish upon the Table-dish, squeeze a Seville orange over it, pour the Sauce thereupon, and strew it with fine Bread Crums.

Truite A La Perigord - Trout With Truffles

Scale and gut a good large Trout by the Gills; stuff it with a Farce made with Butter, chopped Truffles, Pepper and Salt; braze it with thin slices of Veal, Ham and Bacon, a little Wine and Broth, a Fagaa got of sweet Herbs, and whole Pepper; cut a few Truffles in slices, and stew them with some of the Braze-liquor, and some good Cullis; reduce this to the consistence of a Sauce; then drain the Trout out of the Braze, and serve the Ragout of Truffles upon it.

Truite Glacée. Trout Glazed As A Fricandeau

Scale it, and gut it at the Gills; stuff it with a Ragout of Sweet-bread, fat Livers, Mushrooms, and Truffles, (well seasoned, and as thick as possible;) lard the Trout on one Side, and braze it with slices of Lard, white Wine and Broth, a faggot of sweet Herbs, whole Pepper and Salt: When it is done, drain it; and glaze the larded Side, with a Glaze made of Veal-cullis; and serve with what Sauce or Ragout you please.

Filets De Truites De Differentes Façons. Fillets Of Trouts, In Different Manners

Scale and clean a Trout of a middling Size, cut the Flesh into bits of what Bigness you think proper, and marinate for about half an Hour, with the Juice of a Lemon, Pepper and Salt, or with a common Marinade; then wipe it, and flour it to fry crisp: Serve with any Sauce, or Ragout; or dry, with fried Parsley.

Truite Au Four. Trout Done In The Oven

When properly scaled and cleaned, stuff it with a good bit of Butter mixed with all Sorts of sweet. Herbs finely chopped, Pepper and Salt; marinate it about an Hour, in Oil, with a little Vinegar, Pepper, Salt, chopped Mushrooms, green Shallots, Parsley, and one Clove of Garlick; make as much Marinade stick to it as possible, strew it with Bread Crums, and baste it over gently with the remainder of the Marinade; put it on the Dish you intend for Table, and bake it in a moderate-heated Oven, smart enough to give it a good Colour: Serve without any other Sauce, than 3 good Lemon Squeeze.

Filets De Truites Aux Vin De Champagne. Fillets Of Trouts With White Wine

Cut the Fillets of an equal Bigness, and pretty large; lay them separately in a Stew-pan, with a good bit of Butter, two or three glasses of white Wine, (Champaign will give it a better Flavour, if to be had), a little Flour, Pepper, Salt, a few Truffles sliced, or Mushrooms, chopped Parsley, two Cloves, Shallots, and two Spoonfuls of good Broth; boil on a smart Fire; (it will be done in about a Quarter of an Hour) reduce the Sauce pretty thick, which you may do, by adding a proper Quantity of Flour; garnish the Dish round with fried Bread.