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Croquettes of Trout

Cut off the fillets from two cold boiled trout, divide them into squares, cover them over with chopped onions and chervil, squeeze over a small quantity of lemon juice and roll them up into croquettes, dip them into villeroi sauce, then into egg and breadcrumbs twice so as to have them well covered, plunge them into a fryingpan of boiling fat and fry them to a good brown color. When done take them out, drain, and place them on a napkin spread on a dish and serve with parsley for garnish.

Fillets of Trout, Aurora Cut the fillets from three trout, from them into any desired shape, place them in a sautepan with a little warmed butter, sprinkle over with salt and pepper, and cook them quickly over the fire until they are done, turning them often so as to have them well done on both sides. Place them on a dish, pour over a quantity of aurora sauce, or sauce made red with lobster spawn, and serve without delay.

Fillets of Trout, Sauted Separate the bones from the fillets, cut each fillet into halves, put them in a buttered sautepan, season with salt and pepper and fry them over a brisk fire. Put one-half pound of lobster butter into a saucepan, with the yolks of four or five eggs, the juice of a lemon, and a little salt and pepper, and stir all together over a clear fire till well mixed; then pour in one half-pint of melted butter and two teaspoonfuls of essence of anchovy. Stir the sauce till thick and on the point of boiling, then move it off the fire. When cooked place the fillets on a hot dish, strain the sauce through a fine sieve over them and serve.