315. Trout, with fine herbs. — Clean, wash, and dry six fine trout, of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 143), moistening with half a pint of Allemande sauce (No. 210). Reduce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon, and serve. 316. Trout en Papillotes. — Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 227). Oil as many pieces of paper as there are fish ; put a barde of salt pork on either end of each piece of paper, lay a trout on top, add a little salt and pepper, then fold the paper and tie it securely with string. Cook in a baking-dish in a rather slow oven for about twenty minutes, and serve them in their envelopes, after removing the strings, with any sauces desired. 317. Sole a 1'Hollandaise. — Skin and bone well three medium-sized soles ; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vinegar. Cook for about six minutes. Then take them off, drain well, and arrange them on a dish. Pour one ounce of melted butter✪ Broiled Salmon-tail over, with the juice of half a lemon ; garnish with green parsley, and serve with twelve pieces of potatoes a 1'Anglaise (No. 988) separate. 318. Soles Normande. — Take the fillets from three fine soles, as for the above ; fold them in two, and lay them in a buttered, flat saucepan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, and half a pinch each of salt and pepper. Cover and cook for six minutes ; then lift them up, drain, and arrange them on a dish. Reduce the gravy to one-half, add twelve blanched oysters, and six sliced mush- rooms, moistening with half a pint of Allemande sauce (No. 210). Thicken the sauce well with a tablespoonful of good butter, tossing well till dissolved, and add the juice of half a lemon. Garnish the sides of the dish with the oysters and mushrooms, and pour the sauce over, the fish. Decorate with three small, cooked crawfish, three fried smelts, and three small, round croquettes of potatoes (No. 997). 319. Soles au Crratin.— Proceed as for No. 318. Put three table- spoonfuls of cooked, fine herbs (No. 143) in the bottom of a deep baking- dish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinch each of salt and pepper, then moisten with half a glass- ful of white wine, and bake for five minutes. Take out the dish, decorate it with twelve mushroom buttons, adding half a pint of good Espagnole sauce (No. 151). Sprinkle over with fresh bread-crumbs, pour on a few drops of melted butter, and bake once more for three minutes, then press the juice of half a lemon over the fillets, add half a pinch of chopped parsley, and serve. (All fish au gratin are prepared the same way.) 320. Fried Soles, sauce Colbert.— Select six small soles, cut off their heads, and make an incision down the backbone. Season with one JFISff. 197 ✪ Soles Normande

AI-modernized reading of the original text

315. Trout, with fine herbs. — Clean, wash, and dry six fine trout, of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 143), moistening with half a pint of Allemande sauce (No. 210). Reduce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon, and serve. 316. Trout en Papillotes. — Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 227). Oil as many pieces of paper as there are fish ; put a barde of salt pork on either end of each piece of paper, lay a trout on top, add a little salt and pepper, then fold the paper and tie it securely with string. Cook in a baking-dish in a rather slow oven for about twenty minutes, and serve them in their envelopes, after removing the strings, with any sauces desired. 317. Sole à l'Hollandaise. — Skin and bone well three medium-sized soles ; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vinegar. Cook for about six minutes. Then take them off, drain well, and arrange them on a dish. Pour one ounce of melted butter over, with the juice of half a lemon ; garnish with green parsley, and serve with twelve pieces of potatoes a 1'Anglaise (No. 988) separate. 318. Soles Normande. — Take the fillets from three fine soles, as for the above ; fold them in two, and lay them in a buttered, flat saucepan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, and half a pinch each of salt and pepper. Cover and cook for six minutes ; then lift them up, drain, and arrange them on a dish. Reduce the gravy to one-half, add twelve blanched oysters, and six sliced mushrooms, moistening with half a pint of Allemande sauce (No. 210). Thicken the sauce well with a tablespoonful of good butter, tossing well till dissolved, and add the juice of half a lemon. Garnish the sides of the dish with the oysters and mushrooms, and pour the sauce over, the fish. Decorate with three small, cooked crawfish, three fried smelts, and three small, round croquettes of potatoes (No. 997). 319. Soles au Gratin.— Proceed as for No. 318. Put three tablespoonfuls of cooked, fine herbs (No. 143) in the bottom of a deep bakingdish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinch each of salt and pepper, then moisten with half a glassful of white wine, and bake for five minutes. Take out the dish, decorate it with twelve mushroom buttons, adding half a pint of good Espagnole sauce (No. 151). Sprinkle over with fresh bread-crumbs, pour on a few drops of melted butter, and bake once more for three minutes, then press the juice of half a lemon over the fillets, add half a pinch of chopped parsley, and serve. (All fish au gratin are prepared the same way.) 320. Fried Soles, sauce Colbert.— Select six small soles, cut off their heads, and make an incision down the backbone. Season with one JFISff. 197

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Broiled Salmon-tailTrout, with fine herbsTrout en PapillotesSole a l'HollandaiseSoles NormandeSoles au GratinSole, with fine herbsFried Soles, sauce Colbert

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