The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

in proportion; dress it on a napkin, garnish with parsley, and serve shrimp-sauce in a boat. No. 369. _Trout à la Maître d’Hôtel._ Stew the fish like perch, allowing more time in proportion to the size; dress them on a dish without a napkin, and sauce the same as Perche à la Maître d’Hôtel (No. 365). No. 370. _Trout à la Genoise._ Stew the fish as above, dress it on a dish without a napkin, and pour a sauce Genoise (No. 63) over it. No. 371. _Baked Trout._ Proceed exactly the same as for baked pike (No. 343.) No. 372. _Trout à la Beyrout._ Dry your fish with a cloth, flour it, and lay it on the gridiron; broil it nicely over a moderate fire; when done, peel off all the skin; dish it without a napkin, and pour a sauce Beyrout (No. 64) over it. No. 373. _Fillets of Trout à la Mazarine._ Fillet a fish, and cut each fillet in halves; fry it in butter, like perch, dress it round on a dish, and pour a sauce Mazarine over them. For sauce, see Turbot à la Mazarine, No. 207, or they may be served with a matelote sauce in change. No. 374. _Eels fried._ Cut the eels in pieces about three inches long, dip them in flour, egg and bread-crumb, and fry them in very hot lard, dress them on a napkin, garnish with parsley, and serve shrimp-sauce in a boat. No. 375. _Eels à la Tartare._ Cut the eels and fry as above, have ready some Tartare sauce (No. 38) upon a cold dish, lay the eels upon it and serve immediately; should the eels be large they must be three parts stewed before they are fried; dry them upon a cloth previous to bread-crumbing them. No. 376. _Spitchcocked Eels._ Take the bones out of the eels by opening them from head to tail, and cut them in pieces about four inches long, throw them into some flour, then have ready upon a dish about a couple of handfuls of bread-crumbs, a tablespoonful of chopped parsley, a