TROUT
- Форель
CHILLED TROUT
Try poaching brook trout in two tablespoons of butter and a half cup of court bouillon or of white wine. Turn once and cook a very short time. Lift out, chill and serve with tartar sauce. It may be covered with an aspic gelatin and garnished with shrimps and bits of truffle.
BROILED TROUT—I
Clean and split the fish and let stand for an hour in melted butter, seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs, broil, squeeze lemon-juice over, then serve.
BROILED TROUT—II
Gash a cleaned trout and marinate in oil and lemon-juice, seasoning with salt and pepper, minced chives, and parsley, and a little thyme. Drain, sprinkle with crumbs and chopped herbs, and broil carefully. Serve with any preferred sauce.
BROILED TROUT À LA MAÎTRE D'HÔTEL
Clean the fish but do not split. Score deeply on both sides, dip in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.
BROILED BROOK-TROUT
Clean and split the fish, wipe dry, dip in seasoned oil and broil. Serve with any preferred sauce.
BROILED TROUT WITH BACON
Wash, clean, and split a trout, and remove the back-bone. Put a strip of bacon in place of the bone, tie the fish into its original shape and broil over a clear fire. Garnish with fried parsley.
BOILED TROUT—I
Put the fish into cold court bouillon, bring to the boiling point, and simmer for six minutes, drain, and serve with Cream Sauce.
BOILED TROUT—II
Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added.
BOILED BROOK-TROUT—I
Put the cleaned trout in a saucepan with enough Claret to cover. Add a slice of lemon, two cloves, four pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly until done and let cool in the liquid. Take out, strain a little of the liquid over them, and serve.
BOILED BROOK-TROUT—II
Prepare and clean four large trout, pour over then two cupfuls of boiling vinegar, two cupfuls of white wine, and enough water to cover. Add an onion, three cloves, three stalks of celery, four bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns, and a little salt. Cover, boil until done, drain, and serve with any preferred sauce.
FRIED TROUT—I
Roll the cleaned fish in seasoned flour and fry in deep fat.
FRIED TROUT—II
Clean the fish, split, season with salt, dredge with flour, and sauté for five minutes in hot butter.
FRIED TROUT—III
Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Sauté in salt pork fat.
FRIED BROOK-TROUT
Clean and split the fish, dip in seasoned flour or corn-meal, and sauté in butter or salt pork fat.
FRIED FILLETS OF TROUT—I
Remove the fillets from slices of sea-trout, dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tartar Sauce.
FRIED FILLETS OF TROUT—II
Boil and cool a trout and divide into fillets, removing the bone. Season with lemon-juice, chopped onion, and minced parsley, and cover with a very thick Cream Sauce. Dip into crumbs, then into beaten egg, then into crumbs, fry in deep fat, and serve with any preferred sauce.
FRIED TROUT WITH MUSHROOM SAUCE
Dip slices of sea-trout in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with the sauce given in the recipe for Baked Trout with Mushroom Sauce.
TROUT WITH REMOULADE SAUCE
Sauté a small trout in butter, drain on brown paper, and serve with Remoulade Sauce.
FILLETS OF TROUT À L'AURORE
Sauté the fillets of a cleaned trout in butter, seasoning with salt and pepper. Drain and serve with Aurora Sauce.
BAKED TROUT—I
Scrape and clean the trout, stuff with seasoned crumbs, and put into a buttered baking-dish. Lay a thin slice of salt pork on each fish, sprinkle with three or four tablespoonfuls of chopped onions, add a can of mushrooms drained from the liquor, a tablespoonful of minced parsley, three tablespoonfuls of butter, and one cupful of stock. Bake, basting frequently. Thicken the liquid with butter and flour cooked together, pour over the fish, and serve.
BAKED TROUT—II
Clean a large sea or lake trout. Prepare a stuffing of bread-crumbs, seasoning with chopped onions, celery, salt, pepper, and melted butter. Cook the stuffing for ten minutes, using as little water as possible. Stuff the fish, put into a buttered baking-pan with enough hot water to keep from burning. Cover the fish with thin slices of salt pork and bake until done, adding more hot water if required. Brown two tablespoonfuls of flour in butter, add half a cupful of cream, and enough boiling water to make a smooth thick sauce. Season with salt and pepper, add a few capers, pour around the fish, and serve.
BAKED TROUT—III
Stuff a large sea or lake trout with mashed potatoes, seasoning with butter, pepper, salt, and grated onion. Butter a baking-pan and cover the bottom with thin slices of tomatoes. Lay the fish upon it, sprinkle with salt and pepper, add two tablespoonfuls of butter and enough water to keep from burning. Bake until done and serve with the tomatoes and sliced hard-boiled eggs.
BAKED BROOK-TROUT—I
Clean and score small trout, dip in seasoned melted butter, and put in a buttered baking-pan. Cover with buttered paper and bake, basting with their own liquid until done. Serve with any preferred sauce.
BAKED BROOK-TROUT—II
Chop fine three or four large mushrooms and a truffle, fry for a moment in butter, season with salt and cayenne, add enough melted butter to make a smooth paste, and stuff large brook-trout with the mixture. Put in a buttered baking-pan, sprinkle with minced parsley, and pour over half a cupful of stock to which two tablespoonfuls of butter have been added. Bake for half an hour, basting as required.
BAKED BROOK-TROUT—III
Soak a cupful of bread-crumbs in milk, squeeze dry, add two tablespoonfuls of butter, the yolk of an egg, and pepper, salt, thyme, and lemon-juice to season. Stuff the fish, sew up, put in a buttered baking-pan, dredge with flour, dot with butter, and bake.
BAKED TROUT WITH WHITE WINE—I
Put the cleaned fish in a small buttered baking-pan with white wine to moisten, and salt and pepper to season. Cover with buttered paper and bake, basting with the liquid. Take up the fish, thicken the liquid with butter and flour cooked together, add a little more butter, pour over the fish, and serve.
BAKED TROUT WITH WHITE WINE—II
Take the fillets from a three-pound trout and bake for ten minutes in a buttered baking-pan. Fry a chopped onion in butter, add a tablespoonful of flour and half a cupful of white wine. Cook until thick, stirring constantly, and add two tablespoonfuls of butter, broken into bits. Pour the sauce over the fillets and bake for fifteen minutes longer.
BAKED TROUT À LA CHAMBORD
Split and bone the cleaned fish and put in a buttered baking-pan skin side down. Sprinkle with salt, pepper, and crumbs, and put into the oven. Cover the bones and trimmings with cold water, adding two tablespoonfuls of butter, a sliced onion, and two cupfuls of stock. Boil for half an hour, strain, add a can of mushrooms, chopped, and enough crumbs to thicken. Season with salt, pepper, and anchovy paste. Take up the fish carefully, put on a serving-dish, cover with the sauce, put in the oven for a few moments, and serve.
TROUT WITH FINE HERBS
Put half a dozen cleaned trout in a buttered baking-dish with half a glassful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quantity of mushrooms, and a bean of garlic, all minced and fried in butter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.
BAKED TROUT WITH MUSHROOM SAUCE
Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout upon it, cover with crumbs, dot with butter, squeeze over the juice of half a lemon, and bake, adding enough water to keep from burning. Brown a tablespoonful of flour in butter, add the liquid drained from the fish, one cupful each of mushroom and oyster liquor, and a wineglassful of Madeira. Cook until thick, stirring constantly, take from the fire, and add a few cooked oysters, shrimps, and mushrooms. Season with salt and pepper and serve separately.
BAKED TROUT WITH POLISH SAUCE
Put a cleaned trout into a buttered baking-pan, rub with butter, and season with salt and pepper. Fry a chopped onion in butter, add half a cupful of white wine and two tablespoonfuls of minced parsley, and pour over the fish. Sprinkle with crumbs, dot with butter, and bake slowly until done. Melt one and one-half cupfuls of butter and add a tablespoonful of minced parsley, and three hard-boiled eggs chopped very fine. Serve the sauce separately.
STUFFED TROUT
Clean, split, and stuff a trout, using seasoned crumbs or chopped oysters. Put in a buttered baking-dish, lay in the fish, season with salt and pepper, cover with crumbs, dot with butter, pour over a little white wine, and bake in the oven. Serve in the dish in which they were baked.
TROUT BAKED IN PAPERS
Stuff trout with seasoned crumbs, cover each one with a thin slice of salt pork, and wrap in buttered paper, fastening the papers securely; bake and serve in the papers.
BROOK-TROUT IN PAPER CASES
Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg and a little cream. Lay a very thin slice of salt pork on each fish and wrap in buttered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.
TROUT IN CASES
Clean, parboil, and trim the fish, wrap in buttered paper, bake, and serve with Fine Herb Sauce.
TROUT À L'AURORE
Boil and skin the fish, put on a serving-dish, cover with Allemande Sauce, and the chopped yolks of hard-boiled eggs. Brown in the oven and serve with Aurora Sauce.
TROUT À LA CAMBACERES
Prepare six trout according to directions given in the recipe for Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce, adding two chopped truffles, half a dozen chopped mushrooms, a dozen chopped olives, and three tablespoonfuls of stewed and strained tomato. Pour over the fish and serve.
TROUT À LA CHAMBORD
Stuff cleaned trout with chopped oysters or seasoned crumbs, and put into a buttered baking-dish. Add half a wineglassful of white wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, and salt and pepper to season. Bake in the oven, basting frequently. Take up the fish, strain the liquid, and add it to a cupful of Spanish Sauce, with a chopped truffle, four cooked mushrooms, chopped, and a dozen cooked oysters. Pour the sauce over the fish and serve.
TROUT À LA CHEVALIÈRE
Boil, skin, trim the fish, cover with very thick Cream Sauce and let cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly with grated Parmesan cheese, and bake in a buttered baking-dish, basting with melted butter as required. Serve with Allemande Sauce, seasoned with white wine, chopped cooked mushrooms, and anchovy essence.
TROUT À LA GENEVA
Dip the trout in a marinade of oil and lemon-juice seasoned with salt, pepper, and grated onion. Broil carefully. Heat one cupful of stock with a teaspoonful of anchovy essence and a tablespoonful each of minced parsley and Claret. Pour over the fish and serve.
TROUT À LA GASCONNE
Prepare the fish according to directions given in the recipe for trout à l'Italienne, and pour over it a Sauce à la Gasconne.
TROUT À LA HUSSAR
Stuff a cleaned trout through the mouth with butter mixed with finely chopped sweet herbs. Dip in seasoned oil and broil.
TROUT À L'ITALIENNE
Boil a large sea-trout in salted water, drain, skin, and serve with Italian Sauce, seasoned with butter, anchovy paste, nutmeg, and lemon-juice.
TROUT À LA PROVENCE
Cook the cleaned trout in salted and acidulated water with a sliced carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with a sauce made by boiling for fifteen minutes one cupful of stewed tomatoes, a chopped onion, two sprigs of parsley, two truffles, and half a dozen mushrooms. Strain over the fish, garnish with olives, and serve.
TROUT À LA ROYALE
Stuff a large trout with seasoned crumbs, and cover it with Claret, adding mushrooms, parsley, chopped onion, thyme, a bay-leaf, pepper-corns, and mace to season. Drain the fish and reduce the liquid by rapid boiling to one cupful. Strain, mix with Allemande Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.
TROUT À LA VÉNITIENNE
Clean a large trout and score it deeply. Fill the openings with butter highly seasoned with chopped sweet herbs, and marinate for an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed with chopped sweet herbs, and broil. Serve with any preferred sauce.
TROUT AU GRATIN—I
Parboil, drain, and skin. Put on a buttered baking-dish, season with pepper, salt, minced parsley, chopped shallots, and chopped mushrooms. Cover with Brown Sauce, pour over half a cupful of Sherry and bake. Sprinkle with crumbs, dot with butter, and brown. Squeeze lemon-juice over and serve in the same dish.
TROUT AU GRATIN—II
Clean and bone a two-pound trout. Put in a buttered baking-pan, skin side down. Dot with butter, season with cayenne, sprinkle with chopped anchovies, cover with half a pound of grated American cheese, and pour over one cupful of sour cream. Bake for half an hour, basting as required.
TROUT AU BEURRE NOIR
Clean and score the fish, dip in seasoned flour, sauté in hot butter, and take up. Brown half a cupful of butter, take from the fire, add the juice of a lemon and a teaspoonful of minced parsley, pour over the fish, and serve.
TROUT WITH SHRIMP SAUCE
Put the cleaned trout on the grate in a fish kettle, adding salted water to cover. Add also a sliced carrot, a sprig of thyme, two bay-leaves and half a wineglassful of white wine. Simmer until done, drain, and serve with Shrimp Sauce.
TENDERLOIN OF TROUT WITH WINE SAUCE
Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly, take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.
STEAMED TROUT
Lay the prepared fish in a steamer and place over boiling water, steam until done and serve with plenty of melted butter or Egg Sauce.
STEAMED BROOK-TROUT
Clean the fish, season lightly with salt and pepper and steam until tender. Serve with Hollandaise or Tartar Sauce.
TROUT EN PAPILLOTES
Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap a thin slice of salt pork around each one, season with salt and pepper, wrap in buttered paper, fasten firmly, and bake in a slow oven for twenty minutes. Serve in the papers.
ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven. |
