g. The
gurnet or piper is very nice broiled in the same manner, and served with
the same kind of sauce. Mullets also admit of the same treatment. Trout
are very commonly stewed, as well as broiled; and in this case they
should be put into a stewpan with equal quantities of Champaigne,
Rhenish, or Sherry wine. Season the stew with pepper and salt, an onion,
a few cloves, and a small bunch of parsley and thyme. Put into it a
crust of French bread, and set it on a quick fire. When the fish is
done, take out the bread, bruise it, and then thicken the sauce. Add a
little flour and butter, and let it boil up. Lay the trout on a dish,
and pour the thickened sauce over it. Serve it with sliced lemon, and
fried bread. This is called Trout a la Genevoise. A plainer way is to
dry the fish, after it has been washed and cleaned, and lay it on a
board before the fire, dusted with flour. Then fry it of a fine colour
with fresh dripping; serve it with crimp parsley and plain butter.

TROUT PIE. Scale and wash the fish, lard them with pieces of silver eel,
rolled up in spice and sweet herbs, with bay leaves finely powdered.
Slice the bottoms of artichokes, lay them on or between the fish, with
mushrooms, oysters, capers, and sliced lemon or Seville orange. Use a
dish or raised crust, close the pie, and bake it gently.--Another way.
Clean and scale your trouts, and cut off the heads and fins; boil an eel
for forcemeat; when you have cut off the meat of the eel, put the bones
and the heads of the trout into the water it was boiled in, with an
onion, mace, whole pepper, a little salt, and a faggot of sweet herbs;
let it boil down till there is but enough for the pie. Chop the meat of
the eel very fine, add grated bread, an anchovy chopped small, sweet
herbs, and a gill of oysters blanched and bearded, the yolks of two hard
eggs chopped very fine, and as much melted butter as will make it into a
stiff forcemeat; season the trout with mace, pepper and salt; fill the
belly with the forcemeat, and make the remainder into balls; sheet your
dish with a good paste, lay some butter on that, then the trout and
forcemeat; strain off the fish broth, and scum it very clean, and add a
little white wine, and a piece of butter rolled in flour; when it is all
melted, pour it into the pie, and lid it over; bake it in a gentle oven,
and let it be thoroughly done.

TRUFFLES. The largest are the most esteemed; those which are brought
from Perigord are th