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Classic
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page 120
gravy is to be rubbed through a sieve before it gets cold.
Note.--In these and similar dishes we have indicated the use of wine, which is a
common ingredient, in small quantities in Italian and French cooking. This,
however, can always be dispensed with if its taste is not appreciated, or for
any other reason.
174
TROUT ALPINE
(Trota all'alpigiana)
These are many ways to prepare this delicious fish, found in abundance in the
many streams of clear water that run from the Alps and the Apennine mountains.
Often the trout is cooked in wine, but, of course, this part many be changed.
For the trota all'alpigiana, so called because it is the favorite dish of
Piedmont, the trout must be cleaned, scaled, washed, wiped then salted and left
under the action of the salt for about an hour.
Pour in a fish-kettle one quart of white wine to which will be added three
medium sized onions a few cloves, two sections of garlic and a little bunch made
of thyme, bay-leaf, basil or mint; finally a piece of butter as large as an egg,
dipped in flour. Then put the trout in the fish-kettle and place on a strong
fire. When the liquid has boiled the trout is cooked. Remove the onions and the
bunch of greens and serve the trout with its gravy and some parsley.
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