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<h2>FOURTEEN WAYS TO COOK SALMON-TROUT</h2> <h3>FRIED SALMON-TROUT CUTLETS</h3> <p class="indent"> Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and sauté in hot fat. Serve with Cream Sauce.</p> <h3>BOILED SALMON-TROUT—I</h3> <p class="indent"> Wrap the prepared and cleaned fish in mosquito netting, tie firmly, cover with cold salted water, bring to the boil and boil slowly until done. Serve with any preferred sauce.</p> <h3>BOILED SALMON-TROUT—II</h3> <p class="indent"> Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic and two tablespoonfuls of butter. Add enough Claret to cover and simmer until done. Drain the fish, strain <SPAN name="page_308"><span class="page"></span></SPAN> the liquid, thicken if desired, and serve the sauce separately.</p> <h3>BOILED SALMON-TROUT—III</h3> <p class="indent"> Wrap a small cleaned fish in mosquito netting, sew up, and simmer in salted and acidulated water until tender. Take up carefully, remove the netting, garnish with lemon and parsley, and serve with Egg or Cream Sauce.</p> <h3>BOILED SALMON-TROUT—IV</h3> <p class="indent"> Clean a salmon-trout, stuff with seasoned crumbs, and put into a fish-kettle with equal parts of white wine and stock or water to cover. Add a carrot, an onion, a bay-leaf, and two or three beans of garlic. Cook the fish slowly, drain, and reduce the liquid by rapid boiling to one pint. Thicken with butter and flour, pour over the fish, and serve.</p> <h3>BAKED SALMON-TROUT—I</h3> <p class="indent"> Clean a salmon-trout, stuff it with seasoned crumbs, and sew up. Put into a fish-kettle with a quart of white wine, half a cupful of butter, a chopped onion, two tablespoonfuls of chopped parsley, a can of button mushrooms, and salt, pepper, and grated nutmeg to season. Cover and cook in a moderate <SPAN name="page_309"><span class="page"></span></SPAN> oven for an hour. Take up carefully, skin the fish, cover with crumbs, dot with butter, and brown in the oven. Reduce the gravy by rapid boiling, thicken with butter and flour cooked together, and serve in a gravy-boat.</p> <h3>BAKED SALMON-TROUT—II</h3> <p class="indent"> Prepare and clean the fish and put into a buttered baking-pan with enough water to keep from burning. Bake slowly, basting as required with melted butter and hot water. Cook together one tablespoonful each of butter and flour, add a cupful of cream, and half a cupful of boiling water in which a bit of soda has been dissolved. Cook until thick, stirring constantly, and add two tablespoonfuls of melted butter and a teaspoonful of minced parsley. Pour the sauce around the fish and serve.</p> <h3>BAKED SALMON-TROUT—III</h3> <p class="indent"> Have a large salmon-trout cleaned and larded. Put into a buttered baking-pan, rub the fish with salt and pepper, and pour over a wineglassful of Madeira. Cover with buttered paper and bake, basting every ten or fifteen minutes with the liquid. Serve with any preferred sauce.</p> <h3><SPAN name="page_310"><span class="page"></span></SPAN> SALMON-TROUT À LA GENOISE</h3> <p class="indent"> Prepare and clean a salmon-trout, remove the backbone, stuff with seasoned crumbs, and put into a buttered pan with half a cupful of Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion, and salt, pepper, and sweet herbs to season. Cover with a buttered paper and cook slowly, basting often. Take up the fish, strain the liquid, and add enough stock to make the required quantity of sauce. Thicken with flour cooked in butter, add two tablespoonfuls of butter, and lemon-juice and anchovy essence to season. Serve the sauce separately,</p> <h3>SALMON-TROUT À LA HOLLANDAISE</h3> <p class="indent"> Prepare and clean the salmon-trout and cook in salted and acidulated water, seasoning with salt, pepper, and parsley. Drain, and serve with a Hollandaise Sauce to which chopped cooked oysters have been added.</p> <h3>SALMON-TROUT À LA MAÎTRE D'HÔTEL</h3> <p class="indent"> Prepare and clean a salmon-trout, split and broil, basting with oil if required. Serve with Maître d'Hôtel Sauce.</p> <h3>SALMON-TROUT À LA RICHELIEU</h3> <p class="indent"> Put a cleaned salmon-trout into a baking-dish, <SPAN name="page_311"><span class="page"></span></SPAN> with two tablespoonfuls of butter, salt, pepper, and grated nutmeg to season, and enough white wine to keep from burning. Cover with a buttered paper and bake, basting frequently with the liquid. Drain the fish and add enough white stock or oyster liquid to make the required quantity of sauce. Thicken with flour cooked in butter. Take from the fire, add the yolks of four eggs beaten with the juice of a lemon, reheat, pour over the fish, and serve.</p> <h3>PICKLED SALMON-TROUT</h3> <p class="indent"> Clean the fish thoroughly and cut into strips. Cover the bottom of a baking-dish with sliced onion, sprinkle with salt and pepper, cover with pieces of fish, add more onions, and cover with cold water, made very acid with good vinegar. Add a few cloves, a bit of ginger root, and a pinch of allspice. Bake slowly until the fish is tender and serve cold.</p> <h3>SALMON-TROUT WITH SHRIMP SAUCE</h3> <p class="indent"> Prepare and clean a salmon-trout and cook in salted and acidulated water to cover, adding a bunch of parsley. Drain and serve with Shrimp Sauce.</p> <div style="break-after:column;"></div><br />

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