stir until smooth. Add to it the mushrooms, lemon-juice, and wine, season to taste, simmer for 2 or 3 minutes, then put in the oysters, and pour the sauce over the fish.
Time.—About 1 hour. Average Cost, uncertain. Sufficient for 6 or 7 Seasonable from November to March.
Note.—Tench may also be plainly boiled or baked.
673.—TROUT, BAKED. (Fr.—Truite rôtie au four.)
Ingredients.—2 trout, veal forcemeat (see forcemeats), 3 ozs. of butler, 1 oz. of flour, 1 dessertspoonful of capers, 1 teaspoonful of lemon-juice, ½ a teaspoonful of anchovy-essence, pepper and salt.
Method.—Clean, scale, empty and dry the fish. Make the forcemeat as directed, put it inside the trout and sew up the openings. Place the fish in a baking-tin or dish with 2 ozs. of butter, and bake in a moderate oven for about ½ an hour, basting frequently. Fry the flour and the rest of the butter together; and when the fish is ready remove it to a hot dish, and strain the liquor in the baking-dish on to the flour and butter. Stir until it boils and becomes smooth, then add the capers, lemon-juice, anchovy-essence, and season to taste. Simmer for 2 or 3 minutes, then pour over the fish, and serve.
Time.—1 hour, altogether. Average Cost, 1s. to 2s. per lb. Sufficient for 5 or 6 persons. Seasonable from February to September.
674.—TROUT, BOILED. (Fr.—Truite bouillie.)
Ingredients.—1 medium-sized trout, ½ of a pint of melted butter, (No. 202), 1 tablespoonful of coarsely-chopped gherkin, salt and pepper.
Method.—Empty and wash the trout, barely cover them with hot, but not quite boiling, salted water, and simmer gently from 10 to 12 minutes, according to size. Have the sauce ready, add the gherkin, season to taste, pour over the fish, and serve.
Time.—From 10 to 12 minutes. Average Cost, 1s. to 2s. per lb. Sufficient for 3 or 4 persons.
675.—TROUT, FILLETED AND FRIED. (Fr.—Filets de Truite frites.)
Ingredients.—2 medium-sized trout, 1 level tablespoonful of flour, ½ a teaspoonful of salt, ½ a saltspoonful of pepper, egg and breadcrumbs, frying-fat, lemon and parsley for garnish, anchovy, shrimp or tomato sauce (see Sauces).
Method.—Wash, clean and thoroughly dry the fish, split them down the back, and remove the bone. Mix the flour, salt and pepper together, cover each piece of fish lightly with the mixture, and afterwards brush it over with egg and coat carefully with bread-
