Fillets Of Trout, Aurora

Cut the fillets from three trout, form them into any desired shape, place them in a sautepan with a little warmed butter, sprinkle over with salt and pepper, and cook them quickly over the fire until they are done, turning them often so as to have them well done on both sides. Place them on a dish, pour over a quantity of aurora sauce, or sauce made red with lobster spawn, and serve without delay.

Fillets Of Trout, Sauted

Separate the bones from the fillets, cut each fillet into halves,put them in a buttered sautepan, season with salt and pepper and fry them over a brisk fire. Put one-half pound of lobster butter into a saucepan, with the yolks of four or five eggs, the juice of a lemon, and a little salt and pepper, and stir all together over a clear fire till well mixed; then pour in one half-pint of melted butter and two teaspoonfuls of essence of anchovy. Stir the sauce till thick and on the point of boiling, then move it off the fire. When cooked place the fillets on a hot dish, strain the sauce through a fine sieve over them and serve.

Fried Trout

Choose small trout, wash and clean them well, and cut off their fins. Season one or two tablespoonfuls of flour with salt and pepper, and roll the fish well in it. Put a large piece of lard or clarified fat in a stewpan, and place it over the fire; when the blue smoke rises put in the fish and fry them until nicely browned. When cooked drain them on a sheet of kitchen paper in front of a clear fire, then place them on a hot dish over which has been spread an ornamental dish-paper, or a folded napkin, garnish with fried parsley and serve.

Trout, Hussar Style

Scale and clean a trout, draw it by the gills, and stuff it with butter mixed up with finely-chopped sweet herbs. In stuffing great care must be exercised to see that the skin is not broken. Rub the fish well with warmed butter or oil, sprinkle it over well with pepper and salt, put it on a gridiron over a clear fire, and broil it; or it may be put in a dish in the oven and baked. Place it on a dish when done and serve with poivrade sauce, in a sauceboat.

Trout In Papers

Take half a dozen trout of one-fourth pound each in weight, and stuff them with fish forcemeat. Oil as many pieces of paper as there are fish, place a slice of salt pork on either end of each piece, lay a trout on top, sprinkle over a little salt and pepper, fold the paper and tie it securely with a string. Cook in a baking-dish in a moderate oven for twenty minutes or so, and serve them in their envelopes, after removing the strings, with any sauce desired in a sauceboat.

Trout, Venetian Style

Scale and clean a large trout, wash and dry it well, score it across the back and insert in the openings some butter highly seasoned with minced basil, lemon thyme, chives, and parsley. Put the trout in a dish, pour over salad oil to cover it, and let it remain for half an hour; then remove it, sprinkle over sifted breadcrumbs stirred in with a small quantity of chopped herbs, place it on a gridiron over a clear fire, and broil it for fifteen minutes or so, or until it is done. Place it on a dish and serve with orange sauce in a sauceboat.

Trout With Remoulade

Select some medium-sized trout and fry them in butter; when cooked place them for a minute on a sheet of kitchen paper, in order to drain off as much of the fat as possible. Chop in moderate quantities some chives, capers, parsley, chervil, watercress and a small quantity of shallots; then pound these in a mortar and mix in one teaspoonful of French mustard, the beaten yolks of two eggs and one teacupful of salad oil. The oil must be mixed in drop by drop, so that it may incorporate thoroughly with the other ingredients. When the sauce is perfectly smooth mix in a small quantity of chili vinegar. Spread an ornamental dish-paper or a folded napkin over a dish, lay the trout on it, garnish round with parsley and serve with the sauce in a sauceboat.