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TROUT WITH FINE HERBS

Put half a dozen cleaned trout in a buttered baking-dish with half
a glassful of white wine, and a finely chopped shallot. Bake for ten
minutes, strain the liquid, and add to it one cupful of Allemande
Sauce. Add also a small chopped onion, two shallots, twice the
quantity of mushrooms, and a bean of garlic, all minced and fried
in butter. Season with salt, pepper, minced parsley, and lemon-juice;
pour over the fish and serve.

BAKED TROUT WITH MUSHROOM SAUCE

Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout
upon it, cover with crumbs, dot with butter, squeeze over the juice
of half a lemon, and bake, adding enough water to keep from burning.
Brown a tablespoonful of flour in butter, add the liquid drained
from the fish, one cupful each of mushroom and oyster liquor, and
a wineglassful of Madeira. Cook until thick, stirring constantly,
take from the fire, and add a few cooked oysters, shrimps, and
mushrooms. Season with salt and pepper and serve separately.

BAKED TROUT WITH POLISH SAUCE

Put a cleaned trout into a buttered baking-pan,
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rub with butter, and season with salt and pepper. Fry a chopped onion
in butter, add half a cupful of white wine and two tablespoonfuls
of minced parsley, and pour over the fish. Sprinkle with crumbs,
dot with butter, and bake slowly until done. Melt one and one-half
cupfuls of butter and add a tablespoonful of minced parsley, and
three hard-boiled eggs chopped very fine. Serve the sauce separately.

STUFFED TROUT

Clean, split, and stuff a trout, using seasoned crumbs or chopped
oysters. Put in a buttered baking-dish, lay in the fish, season
with salt and pepper, cover with crumbs, dot with butter, pour
over a little white wine, and bake in the oven. Serve in the dish
in which they were baked.

TROUT BAKED IN PAPERS

Stuff trout with seasoned crumbs, cover each one with a thin slice
of salt pork, and wrap in buttered paper, fastening the papers
securely; bake and serve in the papers.

BROOK-TROUT IN PAPER CASES

Stuff the fish with seasoned crumbs or chopped oysters or raw fish
pounded to a pulp and mixed to a paste with the beaten white of egg
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and a little cream. Lay a very thin slice of salt pork on each fish
and wrap in buttered paper. Bake in a hot oven. Remove the string
and serve in the paper. Serve any preferred sauce separately.

TROUT IN CASES

Clean, parboil, and trim the fish, wrap in