No. 367. Small Perches frits au beurre.
Scale and well dry six perches, and make incisions here and there on each side of them; then put a quarter of a pound of butter into a sauté-pan, season your fishes with pepper and salt, put them in the sauté-pan and fry them gently, turning them carefully; when done, dress them on a napkin, garnish with parsley, and serve without sauce.
In my opinion, they are much better cooked this way than boiled or stewed; large fish may also be done this way, but they require more butter, and must cook very slowly.
No. 368. Trout plain boiled.
Trout that is caught in a river or running stream is preferable to that caught in a lake or pond; although I have had very fine ones from ponds, they have invariably tasted muddy; in fact a running stream is better for all fish in this respect; but still water most affects the flavour of the trout.
Prepare the fish for cooking, and boil it in salt and water; if it weighs two pounds, allow it half an hour, and more in proportion; dress it on a napkin, garnish with parsley, and serve shrimp-sauce in a boat.
No. 369. Trout à la Maître d’Hôtel.
Stew the fish like perch, allowing more time in proportion to the size; dress them on a dish without a napkin, and sauce the same as Perche à la Maître d’Hôtel (No. 365).
No. 370. Trout à la Genoise.
Stew the fish as above, dress it on a dish without a napkin, and pour a sauce Genoise (No. 63) over it.