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page 38
PREPARATION.--1st. Clean and wash the trout, take off the fillets, cut them in 3
parts and dispose them on a buttered dish. 2d. Pour over 1 glassful white wine,
some hashed parsley and some bread crumbs, some salt and pepper, about 3
tablespoonsful butter distributed in different places, and let the fish bake in
an oven until it becomes a clear brown.
76. FILLETS DE TRUITE AU VIN BLANC.
FILLETS OF TROUT WITH WHITE WINE.
PROPORTIONS.--For five persons:
Trout..............2 of about 3 lbs. each.
Butter.............5 tablespoonsful.
White wine.........2 glassesful.
Flour..............1 tablespoonsful.
Onion..............1.
Hashed parsley.....1 tablespoonful.
Salt and pepper....A little.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash the trout, remove the fillets, pare them and
put them on a buttered dish. 2d. Let bake for about 10 minutes in an oven (to
solidify them). 3d. Let cook awhile in a sauce pan 1 chopped onion with 1
tablespoonful of butter, add 1 tablespoonful of flour, sprinkle over some hashed
parsley, some salt and pepper, add 2 glassesful white wine, let boil awhile,
then add two tablespoonsful fine butter. 4th. Pour this sauce over the fillets
and let bake for 1/4 hour.
77. FILLETS DE TRUITE NORMANDE.
FILLETS OF TROUT NORMANDE.
(For fine dinners.)
PROPORTIONS.--For five persons:
Trout.................About 6 lbs.
Vegetables............1 carrot, 1 onion, 1/2 celery stalk, some thyme and
laurel.
Yolks.................2.
Butter................4 tablespoonsful.
Flour.................4 tablespoonsful.
Stock.................1 glassful.
White wine............2 glassesful.
Mushrooms.............12.
Oysters...............12.
Mussels...............24.
Shrimps...............24.
Small pieces toast....12.
Time.--1 1/2 hours.
PREPARATION.--1st and 2d. As above in No. 76. 3d. Put the heads, bones, and
parings of the fillets in a kettle with about 1 quart water, 1 onion, 1 carrot,
1/2 celery stalk sliced, some thyme and laurel, 1 glass bouillon and 2 glasses
white wine, allow to cook for about 1/2 hour. 4th. Dispose with taste on or
around your fillets the following garnishes: 12 mushrooms, canned or previously
cooked in some boiling water, 24 shrimps tails, 12 oysters taken from their
shells and boiled a
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