Trout, Stewed
-INGREDIENTS for dish for 6 persons.-2 middling-sized trout, 1/2 onion cut in thin slices, a little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme, salt and pepper to taste, 1 pint of medium stock, 1 glass of port wine, thickening of butter and flour. AVERAGE COST, 3s. Wash the fish very clean, and wipe it quite dry. Lay it in a stewpan, with all the ingredients but the butter and flour, and simmer gently for hour, or rather more, should the fish be not quite done.
BOILED TROUT.
Take it out, strain the gravy, add the thickening and stir it over a sharp fire for 5 minutes; pour it over the trout, and serve.
TIME. According to size, hour or more.
SEASONABLE from May to September, and fatter from the middle to the end of August than at any other time.
Note. Trout may be served with anchovy or sauce, baked in buttered paper, or fried TRUFFLES, TO DRESS.
Reduce the ingredients for the Court bouillon quickly over a strong fire, the vegetables being sliced up; strain, cool and preserve for cooking fish, replacing the liquid consumed each time by some good white wine. Stuff the trout with a forcemeat made of the bread-crumbs, truffles, mushrooms, butter and herbs. The fish having been washed and dried, tie up the head, and simmer in the Court Court bouillon for 1/4 hour. Take it out, dip it in egg and bread-crumbs, fry, and serve up with tomato sauce.
TIME.- hour.
SEASONABLE from May to September.
Truffles à l'Italienne.-INGREDI- ENTS for dish for 6 persons.-5 or 6 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of butter, 2 tablespoonfuls of good brown gravy, the juice of 1/2 lemon, cayenne to taste. AVER- AGE COST, 38.6d.
Wash the truffles and cut them into slices about the size of a penny-piece; put them into a frying-pan, with the parsley, shalot, salt, pepper and 1 oz. of butter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the butter; then add a little more fresh butter, 2 tablespoonfuls of good gravy, the juice of 1/2 lemon and a little cayenne; stir over the fire until the whole is on the point of boiling, when serve.
TIME.-Altogether, 20 minutes.
SEASONABLE from November to March.