The Swedish, French, American cook book

Select nice fresh trout; wash and clean well; bone by opening it in front, removing the bone carefully; double the fish over in its shape; rub over with some salad oil and put on a broiler; sprinkle with salt and pepper; broil for about ten to twelve minutes, until well done; remove carefully from the broiler to a platter; glaze with a nice brown glaze, garnish with parsley, lemon, and tomatoes. Serve with meuniere sauce and cucumber salad for dinner or luncheon. Stuffed Steamed Trout with Lobster a la Meuniere Truite farcie de Homard et cuite a la vapeur, a la Meuniere Select small fresh trout, one for each individual; wash and clean well; bone carefully; open a little at the head and then at the tail; clip the bone off at each end [slip in a small narrow knife; loosen the bone and remove it carefully so as not to split the trout]. Then fill with lobster mousse; put on a buttered pan with some sherry, pepper, and salt; cook in oven from eight to twelve minutes — well covered — time according to size of the trout. When done, remove the trout carefully on a platter, the heads in and tails out; put a bunch of parsley in centre of platter. Serve with a meuniere sauce all around. Garnish with parsley and lobster claws all around the platter. Fish for dinner or luncheon. Fried Trout {Truite frite ) a la Tartare Select young, nice fresh trout; wash and clean well; roll in egg and then bread crumbs; fry in hot fat until done; dish up on a platter on a paper doily; garnish with lemon around and parsley. Serve with tartare sauce. Entree for luncheon or dinner. Boiled Trout ( Truite bouillie ) a la Bregitta Select nice large trout weighing from about one to one and a half pounds; wash and clean well; curl the trout by sticking a toothpick through the head and one through the tail, tying it up with a string so it will remain in its place; put carefully in a pan with some water, bay leaf, pepper, and salt; let it simmer very slowly from ten to fifteen minutes; then lift it carefully on a platter with the head and tail out and the side of the fish in. Dish in a ring style, putting a slice of tomato with a piece of lemon in the centre of each fish and in the centre of the platter some small French marbles of potatoes that have some melted butter and chopped parsley. Serve with the sauce a la Bregitta made from the stock the trout has cooked in. Fish for dinner. Fried Trout in Paper ( Truite frite en Papillotes ) a la Bearnaise Select nice fresh trout; wash and clean well. (They can be either boned or fried without boning.) Put the trout on a sheet of paper; sprinkle with pepper and salt; put a piece of butter inside the fish; twist the paper all around in an oblong half moon shape; put the paper bag in hot fat and cook for about ten minutes. When done, lift it carefully on to a broiler for a minute to drain; then place on a platter. Arrange around halves of tomatoes scooped out; set each on a thin slice of lemon, and fill with the bearnaise sauce. A little handle of green pepper can be put in each tomato as ornamentation. Garnish with parsley. Serve for dinner. Baked Trout with Cheese and Mushroom a la Sophia Truite frite au Fromage, et au Champignon, a la Sophia