Cassell's dictionary of cookery

Trout. — There are two or three kinds of trout — common trout, sea trout, and white trout. The sea trout reaches a good size, but the white trout never does. River trout is a most delicious fish, highly esteemed by epicures. It is seldom met with of a large size, and those are most delicate in flavour which weigh from three quarters of a pound to one pound. The female fish is considered better than the male. It may be known by its body being deeper and its head smaller than the other. Trout may be dressed in various ways, amongst which boiling is the last to be recommended, as it is then rather insipid in flavour. It is in season from May to September, and is in perfection in June. _ Trout (a la Genevesc).— Take two moderatesized trout, clean carefully, and wipe them dry. Dissolve a quarter of a pound of fresh butter in a stewpan, and put with it a smaU TRO ( 994 ) TRO onion stuck with, a clove, a small buncli of parsley, and a sprig of thjTne, a salt-spoonfiil of salt, and half a salt-spoonful of white pepper. Mix thoroughly, and add half a pint of sherry or madeira. Simmer the trout very gently for half an hour. Pour ofE the liquor, leaving only sufficient to keep the lish moist, thicken with flour and butter, let it boil up, then serve the fish on a hot dish with part of the sauce poured over it and the rest in a tureen. If this dish is considered too extravagant, the fish may be boiled in stock flavoured with sherry, then thickened with flour and butter, and flavoured with the strained juice of a lemon, a tea-spoonful of anchovy essence, and a little salt and cayenne. Time, half an hour to simmer the trout. Probable cost— very uncertain. Sufficient for two or three persons. Trout (a I'Aurore). — Take two moderatesized trout, empty them, remove the gills and fins, scrape ofE the scales, then wash carefully, and wipe them dry. Put into the kettle as much water as will cover the fish, and with each quart put a table-spoonful of salt and a table-spoonful of vinegar. Put the trout into the water when it is boiling, and boil gently: when the eyes start they are done enough. Lift them out carefully, drain them, place them in a hot dish, and cover entirely with a sauce prepared as follows : — Beat the yolks of three eggs thoroughly, and mix with them a quarter of a pint of white sauce, an oiince of grated parmesan, a teaspoonful of chilli vinegar, and a tea-spoonful of anchovy essence. Stir the sauce over a gentle fire until it begins to thicken ; it is then ready. Boil two eggs till hard, mince them finely, mix a table-spoonful of grated parmesan with them, and sprinkle the mixture over the fish. Put it in the oven for about a quarter of an hour till it is hot through, brown the surface with a salamander or red-hot shovel, then pour a little shrimp, tomato, or lobster sauce round the fish, and serve it very hot. Time, trout weighing about a pound, ten or twelve minutes to boil, large trout, twenty minutes. Probable cost, uncertain. Sufficient for three or four persons.