How to Cook Fish

by Myrtle Reed

TROUT À LA CHEVALIÈRE

Boil, skin, trim the fish, cover with very thick Cream Sauce and let cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly with grated Parmesan cheese, and bake in a buttered baking-dish, basting with melted butter as required. Serve with Allemande Sauce, seasoned with white wine, chopped cooked mushrooms, and anchovy essence.