A guide to modern cookery

mayonnaise sauce. The decorating garnish is placed directly upon the salmon, and the whole is seasoned in precisely the same way as an ordinary salad. TROUT. From the culinary standpoint, trout are divided into two quite distinct classes, viz., large trout, whereof the typical specimen is Salmon-trout, and small or fresh-water trout. 811—TRUITE SAUMONÉE (Salmon Trout) In its many preparations, salmon-trout may be replaced by salmon, and all the recipes relating to the former may be adapted to the latter. In any case, however, as its size is less than that of salmon, it is very rarely cut into darnes, being more generally served whole. The few recipes that follow are proper to salmon-trout. 812—TRUITE A LA CAMBACÉRÈS Select a male trout in preference; clean it, and remove its gills without opening it in the region of the belly. Skin it on one side, starting at a distance of one inch from the head and finishing within two and one-half inches of the root of the tail. Lard the bared portions with truffles and the red part only of carrots cut into rods. This done, spread out a napkin, lay the trout thereon, belly under, and, with a sharp knife, separate the two fillets from the bones, beginning in the region of the head and proceeding straight down to where the body converges towards the tail. The spine being thus liberated, sever it at both ends; _i.e._, from the tail and the head, and withdraw it, together with all the adhering ventral bones. The intestines are then removed, the inside of the fish is well cleaned, the fillets are seasoned on their insides, and the trout is stuffed with a _mousseline_ forcemeat of raw crayfish. The two fillets are drawn together, and the trout, thus reconstructed, is covered with thin slices of bacon and laid on the drainer of the fish-kettle and braised in Sauterne wine. When the fish is done, remove the slices of bacon, glaze it, and dish it up. Surround it with alternate heaps of morels tossed in butter and milt à la Meunière. Send to the