Trout au Bleu-Small

Small brook trout live where the water is rapid and pure. There exist certain reservoirs, for instance at the Saratoga Club, where each day the fisherman bring the product of their catch, so that amateurs of good fish may always have on hand trout to be killed just when ready to use; this is an excellent method to bring out all the good qualities of its meat.

The various ways of cooking this fish are most simple; kill the trout by knocking their heads against a hard substance, open the belly to draw, clip off the gills and wash out the inside. Plunge into boiling water, salted and acidulated with vinegar, and as soon as it reboils, remove the saucepan to the side of the fire to keep the liquid in a bubbling state only for fifteen minutes. Drain the trout, dress it on a napkin, and garnish with parsley and potatoes. Serve at the same time fresh and melted butter. Cooked in this manner the trout may become twisted and broken, but this does not interfere with its good quality.