Trout a la Beaufort

A genus of fish of the salmon family, all their species being carnivorous; they live a greater part of the time in fresh water, generally that which is the purest and the most rapid. They are very highly esteemed.

Trout a la Beaufort.—Draw the fish through the gills without scaling or opening the belly; put it into a fish boiler with two gills of vinegar, cold water and half a bottleful of white wine, salt, sliced carrots and onions and a bunch of parsley, set it on the fire and bring the liquid to a boil while removing the scum, and the first boil set it on one side to keep the liquid at the same degree, but without boiling from twenty to thirty minutes; at the last moment drain off the fish and slide it on a dish covered with a folded napkin, dressing it on its side and not on the belly, so that the handsome shading of its skin may be entirely revealed; rub the surface over with a piece of butter to prevent the skin from drying; garnish around with small pike quenelles (No. 90) made with lobster butter (No. 580), decorated with truffles; lay a milt or roe fried in butter on the sides and garnish the ends with fillets of flounders scored with slices of truffles and stoned olives. Cover with a matelote sauce (No. 498) and send to the table a separate sauce-boat of the same sauce.