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Classic
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page 37
PREPARATION.--Place the steaks in a hollow plate, sprinkle over some salt and
pepper, and also a little olive oil, turn them twice or three times and let
broil on a moderate fire taking care to turn the slices from time to time. 2d.
Sprinkle over the juice of 1/6 of the lemon and serve with a maitre d'hôtel or
one of the above mentioned sauces separately, and also with a lemon cut in 6
pieces. For the sauces see Nos. 161-162-163-164.
73. PETITES TRUITES A LA MEUNIERE.
BROOK TROUT FRIED A LA MEUNIERE.
PROPORTIONS.--For five persons:
Brook trout......From 5 to 10.
Flour............2 to 4 tablespoonsful.
Milk.............About 2 glassesful.
Butter...........1/4 lb.
Hashed parsley...1 tablespoonful.
Lemon............1.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash your trouts, dip them in some milk (placed in
a soup plate), roll them in flour and let them fry slowly for about 1/4 hour in
1/4 lb. butter (very fresh) taking care to turn them often and not to allow the
butter to become black. 2d. Serve on a warm dish, sprinkle over some hashed
parsley, press over the juice of a lemon and pour over them the butter in which
they have been fried.
74. FILLETS DE TRUITE A LA COLBERT.
FRIED FILLETS OF TROUT A LA COLBERT.
PROPORTIONS.--For five persons:
Trout........4 to 5 lbs.
Milk.........About 2 glassesful.
Flour........3 tablespoonsful.
Parsley......1/2 handful.
Lard or fat..Enough to fry.
Lemon........1.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the trout, remove the fillets, cut them in 3
parts, dip in milk and roll in flour as for No. 73, and let fry in fat or lard
till well colored.* 2d. Serve on a folded napkin with 1/2 handful parsley fried
in the same lard after the fish, and also with a lemon cut in 5 parts.
75. FILLETS DE TRUITE AU GRATIN.
FILLETS OF TROUT AU GRATIN.
PROPORTIONS.--For five persons:
Trout............2 of about 3 lbs. each.
Butter...........5 tablespoonsful.
White wine.......1 glassful.
Hashed parsley...1 tablespoonful.
Bread crumbs.....1 tablespoonful.
Time--1/3 hour
*The heat of the fat should get such a degree that when a little piece of bread
is dropped in it, it will become brown instantly, but it should not be so hot as
to burn the fat.
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