Fifty Ways To Cook Trout

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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.