This done, spread out a napkin, lay the trout thereon, belly under, and, with a sharp knife, separate the two fillets from the bones, beginning in the region of the head and proceeding straight down to where the body converges towards the tail. The spine being thus liberated, sever it at both ends; 1.e., from the tail and the head, and withdraw it, together with all the adhering ventral bones. The intestines are then removed, the inside of the fish is well cleaned, the fillets are seasoned on their insides, and the trout is stuffed with a mousseline forcemeat of raw crayfish. The two fillets are drawn together, and the trout, thus reconstructed, is covered with thin slices of bacon and laid on the drainer of the fish-kettle and braised in Sauterne wine. When the fish is done, remove the slices of bacon, glaze it, and dish it up. Surround it with alternate heaps of morels tossed in butter and milt a la Meuniére. Send to the table, separately, a fine Béchamel sauce✪ Truite à la Cambaceres, com- bined with the braising-liquor of the trout, strained and re- duced, and finished with crayfish butter. 813—TRUITES SAUMONEES FROIDES We are now concerned with a whole series of unpublished ‘‘ Trout ’’ preparations, which are at once of superfine delicacy and agreeable aspect, and which admit of clean and easy dishing. Cook a trout weighing from two to three lbs. in court- bouillon, and let it cool in the latter. Then drain it; sever the head and tail from the body, and put them aside. Com- pletely skin the whole fish, and carefully separate the two fillets from the bones. Deck each fillet with tarragon and chervil leaves, lobster coral, poached white of eggs, &c., and set them, back to back, upon a mousse of tomatoes lying in a special, long white or coloured porcelain dish about one and one-half to two inches deep. Replace the head✪ Truites Saumonees Froides and tail, and cover the whole with a coat- ing of half-melted, succulent fish aspic, somewhat clear. Let the aspic set, and incrust the dish containing the trout in a block of ice, or surround it with the latter broken. FISH 279 814—PREPARATION DE LA MOUSSE DE TOMATES This mousse, like those which I shall give later, is really a bavarots without sugar. Its recipe is exactly the same as that of the ‘‘ bavarois of fruit,’’ except with regard to the question of sugar. Cook one-half lb. of tomato pulp (cleared of skin and seeds, and roughly chopped) in one oz. of butter. When the pulp has thoroughly mingled with the butter, add thereto two table- spoonfuls of velouté thickened by means of eight leaves of gelatine per quart of the sauce. Rub through tammy, and add to the preparation, when almost cold, half of its volume of barely-whipped cream. Taste the mousse; season with a few drops of lemon juice, and if it still seems flat, add the necessary salt and a very little cayenne✪ Preparation de la Mousse de Tomates. N.B.—It will be seen that I prescribe cream only half- whipped. This precaution, however, does not apply to ‘““Mousse de Tomates’”’ alone, but to all mousses. Well- whipped cream imparts a dry and woolly taste to them, whereas, when it is only half-whipped, it renders them unctuous and fresh to the palate. From the point of view of delicacy, the respective results of the two methods do not bear comparison.

AI-modernized reading of the original text

This done, spread out a napkin, lay the trout thereon, belly under, and, with a sharp knife, separate the two fillets from the bones, beginning in the region of the head and proceeding straight down to where the body converges towards the tail. The spine being thus liberated, sever it at both ends; 1.e., from the tail and the head, and withdraw it, together with all the adhering ventral bones. The intestines are then removed, the inside of the fish is well cleaned, the fillets are seasoned on their insides, and the trout is stuffed with a mousseline forcemeat of raw crayfish. The two fillets are drawn together, and the trout, thus reconstructed, is covered with thin slices of bacon and laid on the drainer of the fish-kettle and braised in Sauterne wine. When the fish is done, remove the slices of bacon, glaze it, and dish it up. Surround it with alternate heaps of morels tossed in butter and milt a la Meuniére. Send to the table, separately, a fine Béchamel sauce, combined with the braising-liquor of the trout, strained and reduced, and finished with crayfish butter. 813—TRUITES SAUMONEES FROIDES We are now concerned with a whole series of unpublished ‘‘ Trout ’’ preparations, which are at once of superfine delicacy and agreeable aspect, and which admit of clean and easy dishing. Cook a trout weighing from two to three lbs. in courtbouillon, and let it cool in the latter. Then drain it; sever the head and tail from the body, and put them aside. Completely skin the whole fish, and carefully separate the two fillets from the bones. Deck each fillet with tarragon and chervil leaves, lobster coral, poached white of eggs, &c., and set them, back to back, upon a mousse of tomatoes lying in a special, long white or coloured porcelain dish about one and one-half to two inches deep. Replace the head and tail, and cover the whole with a coating of half-melted, succulent fish aspic, somewhat clear. Let the aspic set, and incrust the dish containing the trout in a block of ice, or surround it with the latter broken. 814—PREPARATION DE LA MOUSSE DE TOMATES This mousse, like those which I shall give later, is really a bavarots without sugar. Its recipe is exactly the same as that of the ‘‘ bavarois of fruit,’’ except with regard to the question of sugar. Cook one-half lb. of tomato pulp (cleared of skin and seeds, and roughly chopped) in one oz. of butter. When the pulp has thoroughly mingled with the butter, add thereto two tablespoonfuls of velouté thickened by means of eight leaves of gelatine per quart of the sauce. Rub through tammy, and add to the preparation, when almost cold, half of its volume of barely-whipped cream. Taste the mousse; season with a few drops of lemon juice, and if it still seems flat, add the necessary salt and a very little cayenne. N.B.—It will be seen that I prescribe cream only halfwhipped. This precaution, however, does not apply to ‘““Mousse de Tomates’”’ alone, but to all mousses. Wellwhipped cream imparts a dry and woolly taste to them, whereas, when it is only half-whipped, it renders them unctuous and fresh to the palate. From the point of view of delicacy, the respective results of the two methods do not bear comparison.

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