The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-04-26
TROUT IN SEASON AGAIN.
w nth Aprfl trout come into sea
\A/ son. a great many epicure.
w esteem this delicate little FISH

| ABOVE all others.
| Very many small white ieshed Ash
are substituted for the genuine trout
when the supply Is scanty and any
number or those who eat them never
know the difference. Trout loses much
OF It's flavor when II Is not cooked per-
fectiy and some ssy Il is never AT IT'S
best except when fried with pork over
camp fire by mountain guido or
broiled on an old fashioned gr'diron
and served with plenty OF butter and
lemon juice.
! The French chef tries the trout IN
other ways which he believes arc SUI
/ perior 10 the palmer pethods. ono Of
! these calls for siN fine trout, cleaned
washed and dried. weighing about a
! pound each. These are placed in a fsh
! saucepan on IA raised tray that keeps
them from touching the bottom Of the
/ pan.
half pint Of water ard A eIasa Of
white wine are poured over them, with
pinch OF salt. n sliced carrot. n sprig
of thyme and two bay leaves added
| The water is allowed to come to the
boiling point and then TO simmer slowly
! for five or s.N minutes. Then drain the
| iish and serve on dish garnished with
parsley.
In another dish serve new potatoes,
boiled and quartercd in dish with
melted butter. pepper. salt and pow
dered parsley. \ bowl Of shrimp sauce
can accompany the trout This is made
! from n dozen fresh shrlmps and the
Juice OF a lemon mixed in half a pint
of Hollandaise sauce.
Another way 10 serve trout cooked
in the pan in this way is with the ad-
dtion Of minced truffles. mushrooms.
olives and tomato sauce. This sauce is
cooked with the water and white wine
for ten minutes and is then poured
over the fish.
Stuffed trout calls Tor Ash force
meat made from a pound OF firm fish,
skinned and boned. This Is pounded
in q mortar. with the whites OF three
eggs, some cream, salt, pepper and
nutmeg.
Three small trout are placed in decp
baker after having been washed and
cleaned. White wine. a bouquet OF herbs
and pinch of salt and pepper are added
Cook In the oven for fifteen minutes
being careful TO basic often Take tho
liquor from the fish and mix II with half
pint of Espagnole sauce: add truf-
flc, four mushrooms sliced and twelve
oysters. Pour tho sauce over tho fish
on fiat platter.
rich. drawn butter with broth added
Will serve for the Espagnoe sauce. which
IL very complicated for the home cook
and also contains n great deal of meat
mixtures, which do not always appeal
To the American palate for a FISH sauce
The housekecpcr who Is lucky enough
to have some fisherman send her a string
OF fresh brook trout cannot do better
than to try the Old fashioned method of
frying the fish and serving them, prefer
ably for breakfast.
Clean, wash and dry and roll them
lightly In flour. Havo salt pork fried,
previously, in tho pan, being careful not
to burn IT, and strain It free before put
ting In the fish. II pork fat or bacon is
not liked, then good butter mixed with
beef dripping may he used The FAT
must be hot as for frying crullcrs-that
is, so hot that In fish brown almost
instantly Then they are drained an n
folded hot towcl, from which they arc
removed to hot platter with crosses
or parsley as "A Rarnish CHARTERED
lemons can be placed in tho dish.
The salmon trout. very similar in
shape and size, but differing IN tos,,
from brook trout. H. also prime f,
vorltc with epicures. especially when
baked with cream. Tho tish is cleaned
washed, wiped carefully and placed in
tho pan. with water Just covering II.
II II Is large score the backbone with
out soaring the fish. Add butter plen,t-
fully to the water ami haste with tho
gravy as II forms.
AS il hakes have ready q cnprul NJ
cream with u little hot water in II.
mixed with powdered parsley and but
ter Heat this In y dvublN boiler and