The morning call., 1892-04-09
In THE MARKETS.
The Way to Cook Trout and How to
Prepare Egg Plant for the Table.


Prepare Egg Plant for the Table.
The spring supply of good things that are
coming into the market is unlimited, and
the housekeeper is not al loss to find that
which will please the most fastidIous. The
meat stalls are well filed with all kinds of
meat from that which Is chosen to grace the
table Of millionaire to that which Is Sc
lected by those who are not overburthened
with wealth. There is liberal display of
spring lamb, which makes an excellent
roast served with green peas.
The fsh-dealers display but q limited
number OF mountain trout, and for these
they charge 81 cents pound, which brings
the fish within the line of luxury They
also offer, in addition TO tho usual varieties,
tender-io0king little fish that bears a
resemblance TO the perch. 1t is the POM
PIANO, very delicate fish that is not obtain
able for a mere song.
The fruit and vegetable stalls have on the
shelves large and varied display of the
products OF the garden and strawberry
patches, and there is still good sho wing of
foreign fruit. Among the novelties this
Week may be noticed egg plant.
Egg plant, said lady who Is known
among her friends as Gordon bleti, and
who met the reporter at one OF the stalls.
lis an American dish that can be made
very toothsome. The great trouble with
people is they do not as a rule know how 10
cook 1t. They wipe the gu ter skin, slice it,
throw In batter and fry 1t, and generally it
is bitter and unpleasant. Now, III tell Won
how to cook it.: First pare 1t, then cut it
into slices half an Inch thick and then put
them to soak for two hours, changing the
water every half hour; In this way tho
plant is relieved of juice that imparis to
ii its bitterness. l then place the slices on
two thicknesses of cloth and with a plate
press each piece gently. The plate forces
out the moisture, and the cloth absorbs 1t.
l then boil the slices until soft, after which
l let them drain and put them in buttered
Daklng-dlSh. season with salt, pinch of
red pepper. little chopped parsley, and
then mix some breadcrumbs with sw Get
cream aud pour enough of this In the di SD
TO cover the slices and bake for half an
hour: The plant when so cooked Is good
aud eaten while hot"
The French chef, who has already fur
nlshed The CALL several recipes, was
asked for an excellent one for preparing
trout, and he said that there are many ways
To cook that delicate fish besides irving if.
Take the trout" said he, ''and parboil It
just enough to enable you to remove the
SKIN, and when trimmed place in a buitered
baking-dish, season with pepper and salt,
sprinkle ever 1t mixture comp osed OF
anree spooniuls OF chopped mushrooms,
one OF parsley and two shalotes, pourIin the
pan small ladleful of good stock and two
wineglasses Of sherry. About half an
hour, more or less according to the size of
the fish and the time it will require to co ok
1t thoroughly, put it In the oven TO bake,
but be sure to basic it frequently, say every
i've minutes. and when done put 1t on
dish then add to the sauce in the baking
dish pat of anchOvy butter, but il you have
not got that, little anchovy sauce, and the
juice of half lemon or of a lime pour this
sauce over the fish. sprinkle over it some
baked breadcrumbs finely grated and mt
the fish in the oven for few minutes. The
edge Of the dish may be garnished with
either water cress or fresh parsley. not to
eat, but to make it pleasing to the eye"