All these recipes are equally suitable for sole or chicken-turbot.
[815a—ONDINES AUX CREVETTES ROSES]
Prepare a very delicate trout [mousse], mould it in egg-moulds, and garnish the centre with trimmed prawns’ tails. Let the [mousse] set; then speedily turn the ondines
out of their moulds, and lay them in a deep entrée-dish. Between each of them lay a few prawns, the tails of which should be shelled. Cover the whole, little by little, with some excellent, half-melted jelly; here and there add a few sprigs of chervil, and then fill up the dish with jelly, so as to completely cover the [mousses].
[816—FRESH-WATER TROUT]
The best are those procured in mountainous districts, where the clear water they inhabit is constantly refreshed by strong currents.
The two leading methods of preparing them are called, respectively, “Au bleu” and “à la Meunière.” Having already described the latter, I shall now give my attention to “Truite au bleu.”
This preparation is held in very high esteem in Switzerland and Germany, where fresh-water trout are not only plentiful, but of excellent quality.
[817—TRUITES AU BLEU]
The essential condition for this dish consists in having live trout. Prepare a court-bouillon with plenty of vinegar (No. [163]), and keep it boiling in a rather shallow basin.