Home › Fish, Eggs, and Sauces › Trout

Trout

(Provincial France.) Clean, wash, and dry 6 fine trout, add salt, pepper, a carrot, a bayleaf, and some thyme, and 1 pint of water mixed with 1 tablespoonful of vinegar. Cook for 15 minutes, drain the fish and cover them with a sauce made of 1/2 pint stewed tomatoes, 2 truffles, 6 mushrooms, and an onion, cut up, 12 olives and some parsley. This must boil 15 minutes before straining it over the fish and using the olives as a garnish along the edge. Serve at once, very hot. SMELTS (as cooked in Dresden.).

Clean and dry 18 large smelts, take out the bones and stuff them with a forcemeat of bread-crumbs, butter, chopped oysters, and mushrooms, seasoned to taste. Put in a dish, cover with some chopped onion, the juice of a lemon, 1/2 pint of milk or white stock, and 1 ounce of butter. Bake for 1/2 hour. Serve with a border of parsley and more sauce made of flour, butter, milk, or stock, in a bowl, separately.