509. JPetites Truites a la THvonnaise. — 4 small river trout, 4 £- inch-thick slices of bread, 3 oz. blotter, ^ gill Cliablis or Sauterne, ^ gill fish stock, 18 small button onions, 12 champignons, ■§- oz. mea t glaze, 1 teaspoonful anchovy essence, 2 tablespoonfuls Genoise or other brown fish sauce (No. 246), seasoning✪ Petites Truites a la Thvonnaise . Clean the fish, and trim it. Butter the slices of bread and bake them till light brown in the oven. Place the baked bread in a saute- pan (buttered), upon these place the trout (one on each), season with pepper and salt, and put a few tiny bits of butter on top of each fish. Moisten with the wine and the fish stock, cover with a buttered paper. Bake in a brisk oven till the fish is done. Peel the onions, fry them a golden brown in butter, add some gravy, and cook and glaze them in the oven ; use the heads of mushrooms only, heat them up separately in a little stock or gravy. Now take up the trout, range them in an oblong dish, and keep hot. Take two pieces of the bread and the liquor of the fish, and put it in a stewpan, add the remainder of butter, break up the bread, and stir with a whisk, add the sauce and the meat glaze. Stir the whole over the fire, season to taste, and cook for a few minutes. Lastly add the anchovy essence, and pass all through a fine sieve or ' strainer. Sauce over the fish with this. Arrange the button onions and mushroom-heads round the base of the dish, and serve hot. 510. Truites a la Meuniere 3 to 4 small trout (4 to 6 oz. each), 3 oz. butter, 1 teaspoonful anchovy essence, 1 teaspoonful. chopped parsley, 1 teaspoonful lemon-juice, 1 teaspoonful vinegar, pepper and salt✪ Truites a la Meuniere. Scale the fish, draw it and wipe with a damp cloth. Season with 218 THE NEW CENTURY COOKERY BOOK pepper and salt. Melt half the butter in a saute-pan, put in the fish (previously floured), and cook over a moderate fire till the fish is done ; the trout must be turned frequently during the process of frying. Take up the fish and dish up. Now add the remainder of butter to the butter in which the fish was cooked, let it acquire a nut-brown colour (do not let it get black), then add the anchovy essence, stir well over the fire, and gradually mix in the lemon -juice and the vinegar. Lastly add the chopped parsley, then pour the whole over the prepared fish, and serve the dish very hot. 511. Filets de Truite /rites d, la Milanaise. — 2 or 8 small trout, ^ gill olive oil, 1 lemon, 1 dessertspoonful chopped parsley, 1 egg, 1 oz. grated Parmesan, salt, pepper, bread-crumbs, lard or olive oil for frying , fried parsley for garnish✪ Filets de Truite a la Milanaise. Steep the fish in boiling water for about a minute, peel off the skin, split each lengthwise and remove the bone. Put the fillets in a pie-dish or other flat dish, season with salt and pepper, moisten with oil, sufficient to cover, add the juice of one lemon, and let it soak thus for about an hour. Beat up the egg, and mix with the chopped parsley. Mix sufficient freshly made bread-crumbs with the grated Parmesan cheese. Drain the fillets, rub them over on each side with a little flour, dip them in the beaten egg, and cover well with the pre- pared crumbs. Have ready some lard or oil in a deep saute-pan ; when hot, put in the fillets and fry a golden colour. Drain well on a cloth or paper, dish up, garnish with fried parsley, and serve with Sauce Italienne (No. 289).

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509. Petites Truites a la Lyonnaise. — 4 small river trout, 4 £- inch-thick slices of bread, 3 oz. butter, ^ gill Cliablis or Sauterne, ^ gill fish stock, 18 small button onions, 12 champignons, ■§- oz. mea t glaze, 1 teaspoonful anchovy essence, 2 tablespoonfuls Genoise or other brown fish sauce (No. 246), seasoning . Clean the fish, and trim it. Butter the slices of bread and bake them till light brown in the oven. Place the baked bread in a sautepan (buttered), upon these place the trout (one on each), season with pepper and salt, and put a few tiny bits of butter on top of each fish. Moisten with the wine and the fish stock, cover with a buttered paper. Bake in a brisk oven till the fish is done. Peel the onions, fry them a golden brown in butter, add some gravy, and cook and glaze them in the oven ; use the heads of mushrooms only, heat them up separately in a little stock or gravy. Now take up the trout, range them in an oblong dish, and keep hot. Take two pieces of the bread and the liquor of the fish, and put it in a stewpan, add the remainder of butter, break up the bread, and stir with a whisk, add the sauce and the meat glaze. Stir the whole over the fire, season to taste, and cook for a few minutes. Lastly add the anchovy essence, and pass all through a fine sieve or ' strainer. Sauce over the fish with this. Arrange the button onions and mushroom-heads round the base of the dish, and serve hot. 510. Truites a la Meuniere 3 to 4 small trout (4 to 6 oz. each), 3 oz. butter, 1 teaspoonful anchovy essence, 1 teaspoonful. chopped parsley, 1 teaspoonful lemon-juice, 1 teaspoonful vinegar, pepper and salt. Scale the fish, draw it and wipe with a damp cloth. Season with pepper and salt. Melt half the butter in a saute-pan, put in the fish (previously floured), and cook over a moderate fire till the fish is done ; the trout must be turned frequently during the process of frying. Take up the fish and dish up. Now add the remainder of butter to the butter in which the fish was cooked, let it acquire a nut-brown colour (do not let it get black), then add the anchovy essence, stir well over the fire, and gradually mix in the lemon -juice and the vinegar. Lastly add the chopped parsley, then pour the whole over the prepared fish, and serve the dish very hot. 511. Filets de Truite /rites d, la Milanaise. — 2 or 8 small trout, ^ gill olive oil, 1 lemon, 1 dessertspoonful chopped parsley, 1 egg, 1 oz. grated Parmesan, salt, pepper, bread-crumbs, lard or olive oil for frying , fried parsley for garnish. Steep the fish in boiling water for about a minute, peel off the skin, split each lengthwise and remove the bone. Put the fillets in a pie-dish or other flat dish, season with salt and pepper, moisten with oil, sufficient to cover, add the juice of one lemon, and let it soak thus for about an hour. Beat up the egg, and mix with the chopped parsley. Mix sufficient freshly made bread-crumbs with the grated Parmesan cheese. Drain the fillets, rub them over on each side with a little flour, dip them in the beaten egg, and cover well with the prepared crumbs. Have ready some lard or oil in a deep saute-pan ; when hot, put in the fillets and fry a golden colour. Drain well on a cloth or paper, dish up, garnish with fried parsley, and serve with Sauce Italienne (No. 289).

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