No. 371. Baked Trout.
Proceed exactly the same as for baked pike (No. 343.)
No. 372. Trout à la Beyrout.
Dry your fish with a cloth, flour it, and lay it on the gridiron; broil it nicely over a moderate fire; when done, peel off all the skin; dish it without a napkin, and pour a sauce Beyrout (No. 64) over it.
No. 373. Fillets of Trout à la Mazarine.
Fillet a fish, and cut each fillet in halves; fry it in butter, like perch, dress it round on a dish, and pour a sauce Mazarine over them. For sauce, see Turbot à la Mazarine, No. 207, or they may be served with a matelote sauce in change.
No. 374. Eels fried.
Cut the eels in pieces about three inches long, dip them in flour, egg and bread-crumb, and fry them in very hot lard, dress them on a napkin, garnish with parsley, and serve shrimp-sauce in a boat.
No. 375. Eels à la Tartare.
Cut the eels and fry as above, have ready some Tartare sauce (No. 38) upon a cold dish, lay the eels upon it and serve immediately; should the eels be large they must be three parts stewed before they are fried; dry them upon a cloth previous to bread-crumbing them.