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Trout, Sauces For

Any of the following sauces may be served with boiled trout. Plain melted butter, anchovy sauce, shrimp sauce, parsley sauce, Dutch sauce, ravigote sauce, or a sauce prepared thus. Boil half a pint of melted butter with two table-spoonfuls of thick cream. Mix the yolk of an egg with another table-spoonful of cream, and stir the thickening into the sauce, first letting it cool for one minute; add the juice of a lemon and a pinch of salt, and stir the sauce over the fire until it is on the point of boiling. Lift it off, and stir into it an ounce of fresh butter until it is dissolved. Serve the sauce in a tureen or poured over the fish. Or bone and skin an anchovy, and pound the flesh in a mortar with a table-spoonful of chopped parsley, a table-spoonful of chopped chives, or a minced shallot, a table-spoonful of capers, a dessert-spoonful of flour, and a piece of butter the size of an egg. When the mixture is quite smooth, stir it into a pint of the liquor in which the fish was boiled. Let it boil a minute or two, and send it to table in a tureen. Fried trout is very good served cold and accompanied by salad sauce.