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Boiled Salmon Trout

Clean a salmon trout, rub it well with salt, and let it remain for an hour Wash it thoroughly and wipe it dry; stuff it with fish forcemeat, tie up the head, place it on a buttered drainer in a fishkettle, pour over a strained mirepoix, and add two pints of white wine and an equal quantity of fish stock or broth. Bring the liquor to the boil, remove it to a slow fire and simmer it gently for an hour and a half. Take out the fish, drain it, remove the skin, glaze over, place it on a dish, garnish with cooked truffles and serve with mirepoix sauce in a sauceboat.

Salmon Trout, Modern Style Clean and salt a salmon trout as for plain boiling, stuff it with fish forcemeat, tie the head up carefully, place the fish on a drainer in a fish kettle, sprinkle it over with grated nutmeg, salt and pepper, put in a bunch of sweet herbs, a clove of garlic and one pound of butter, pour in one quart of champagne and set it to boil. Remove it to the side of the fire, where it will simmer gently, but constantly for two hours, basting it frequently with its own liquor. Take out the fish, remove the skin carefully, glaze the surface, place it on a dish in the oven, glaze it once more, allow it to remain for about ten minutes, then take it out, untie, put it on a servingdish, garnish with parsley or any other garnish that may be desired, and serve with the strained liquor from the fish in a sauceboat.