Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and sauté in hot fat. Serve with Cream Sauce.
BOILED SALMON-TROUT—I
Wrap the prepared and cleaned fish in mosquito netting, tie firmly, cover with cold salted water, bring to the boil and boil slowly until done. Serve with any preferred sauce.
BOILED SALMON-TROUT—II
Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic and two tablespoonfuls of butter. Add enough Claret to cover and simmer until done. Drain the fish, strain the liquid, thicken if desired, and serve the sauce separately.
BOILED SALMON-TROUT—III
Wrap a small cleaned fish in mosquito netting, sew up, and simmer in salted and acidulated water until tender. Take up carefully, remove the netting, garnish with lemon and parsley, and serve with Egg or Cream Sauce.
BOILED SALMON-TROUT—IV
Clean a salmon-trout, stuff with seasoned crumbs, and put into a fish-kettle with equal parts of white wine and stock or water to cover. Add a carrot, an onion, a bay-leaf, and two or three beans of garlic. Cook the fish slowly, drain, and reduce the liquid by rapid boiling to one pint. Thicken with butter and flour, pour over the fish, and serve.