—Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat ([No. 227]), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add half a glassful of white wine, a bouquet ([No. 254]), half a pinch of salt, and half a pinch of pepper. Cook for fifteen minutes in the oven, being very careful to baste it frequently. Take the juice from under the fish, and put it in a saucepan with half a pint of good Espagnole sauce ([No. 151]). Reduce, and skim off the fat. Add one truffle and four mushrooms, all well-sliced, also twelve blanched oysters. Dress the trout on a hot dish, pour the sauce over, and decorate the fish with six fish quenelles ([No. 227]).
314. Broiled Trout, maître d’hôtel.
—Procure six fine trout, of a quarter of a pound each; clean and wash well, drain them in a napkin, and make three incisions on each side. Place them on a dish with one teaspoonful of oil, a pinch of salt, and half a pinch of pepper; roll gently and put them on the broiler. Cook for four minutes on each side, then lay them on a dish, pour a gill of maître d’hôtel sauce ([No. 177]) over, and serve with six slices of lemon, or with any other sauce desired.
315. Trout, with fine herbs.
—Clean, wash, and dry six fine trout, of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs ([No. 143]), moistening with half a pint of Allemande sauce ([No. 210]). Reduce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon, and serve.
316. Trout en Papillotes.
—Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat ([No. 227]). Oil as many pieces of paper as there are fish; put a barde of salt pork on either end of each piece of paper, lay a trout on top, add a little salt and pepper, then fold the paper and tie it securely with string. Cook in a baking-dish in a rather slow oven for about twenty minutes, and serve them in their envelopes, after removing the strings, with any sauces desired.
317. Sole à l’Hollandaise.
—Skin and bone well three medium-sized soles; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vinegar. Cook for about six minutes. Then take them off, drain well, and arrange them on a dish. Pour one ounce of melted butter over, with the juice of half a lemon; garnish with green parsley, and serve with twelve pieces of potatoes à l’Anglaise ([No. 988]) separate.