Salmon Trout-a l'Antoinette

This fish has the color and taste of the salmon. Toward the middle of spring it leaves the ocean to ascend the rivers; this trout is easily digested and is of an exquisite flavor. Our American species is very inferior in quality to those of Europe; they are much larger, and their meat not as red, nor can the taste be compared; therefore epicures are generally disappointed when eating our salmon trout.

A l'Antoinette.-Score the fish and marinate it in salt, mignonette, lemon juice, chopped onions, parsley, thyme, and bay leaf. Drain and roll it in flour, then in beaten eggs, and finally in bread-crumbs; fry in clarified butter, and serve with a separate sauce made as follows. Have one pint of veloute (No. 415), incorporate into it two ounces of anchovy butter (No. 569), salt, pepper, and nutmeg; heat and thicken with two egg-yolks and cream, pass it through a tammy, and serve with capers and shrimp tails.