The Swedish, French, American cook book

Select nice fresh trout weighing from one to one and a half pounds; wash and clean well; cut on the side, remove bone carefully; sprinkle with pepper and salt; stuff; roll in egg and then in grated American cheese and bread crumbs that have been mixed; lay the fish on a buttered pan on the side it has been opened, sprinkle with some more cheese on the top and some butter; put in oven and bake from fifteen to twenty minutes golden brown; lift carefully on to a platter — one after the other on a bias, one a little lower than the other, to make it look artistic; put some parsley in the mouth and fried parsley all around. Garnish with lemon. Serve with mushroom sauce for dinner. Stuffing. One and a half cups bread crumbs, half a cup cooked fine-chopped mushrooms, one egg, two tablespoons grated American cheese, pepper and salt to taste. Moisten with the juice that the mushrooms have cooked in. Mix all together and stuff the fish. Baked Trout in Paper with Cheese a l’Americaine Truite frite au Fromage en Papillotes, a V Americaine Clean and wash the trout; stuff [see recipe: Baked Trout with Cheese and Mushrooms a la Sophia]; put the fish — that has been rolled in American cheese — in a buttered paper with a piece of butter; double the paper all around; put on a buttered baking sheet; put in oven to bake from twelve to fifteen minutes; lift carefully on to a warm dish [do not disturb the paper; leave it around the fish]. Garnish with parsley and lemon. Serve with hollandaise sauce for dinner. Stuffed Trout ( Truite farcie ) a la Sicilienne Select nice large trout; wash and clean well; split from the front and remove the bone; open. [When trout are small, fillet half and put on top of the other half; two or three trout can be put to¬ gether in one by filleting and joining them together in the shape of a large trout.] Stuff with mousse made from trout or from salmon; cover with the mousse that has been colored the shade of trout; then decorate (with a fancy tube) a strip all around from head to tail, with strips on a bias; putting a row of truffle in between each; make an eye of lemon and truffle. Cook in oven on a pan, with some butter and sherry, for about ten to fifteen minutes. [If oven is very hot, cook fish part of the time on top of stove — well covered — so as not to spoil the decoration.] When ready to serve, lift care¬ fully on to a hot platter; garnish with lemon and tomatoes, and parsley at the head. Serve with a truffle, lobster, or shrimp sauce. [If with shrimp or lobster sauce, garnish with cooked, unpeeled shrimps or the lobster claws.] Fish dish for dinner. Stuffed Trout with Shrimps a la Hammond Truite farcie de Crevettes, a la Hammond Select nice large trout; clean and wash well; split in halves from head to tail; remove bone carefully; cut off the head; trim fish around, shaping it like a head. Stuff with shrimp stuffing one half of the fish; put the other half on the top — the skin up; sprinkle with pepper and salt; put in a pan with some butter and sherry; cook for about fifteen minutes — well covered. When done, glaze with a nice brown glaze; decorate with a strip of cream sauce