buttered paper, bake,
and serve with Fine Herb Sauce.

TROUT A L'AURORE

Boil and skin the fish, put on a serving-dish, cover with Allemande
Sauce, and the chopped yolks of hard-boiled eggs. Brown in the
oven and serve with Aurora Sauce.

TROUT A LA CAMBACERES

Prepare six trout according to directions given in the recipe for
Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce,
adding two chopped truffles, half a dozen chopped mushrooms, a dozen
chopped olives, and three tablespoonfuls of stewed and strained
tomato. Pour over the fish and serve.

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TROUT A LA CHAMBORD

Stuff cleaned trout with chopped oysters or seasoned crumbs, and
put into a buttered baking-dish. Add half a wineglassful of white
wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves,
and salt and pepper to season. Bake in the oven, basting frequently.
Take up the fish, strain the liquid, and add it to a cupful of Spanish
Sauce, with a chopped truffle, four cooked mushrooms, chopped, and
a dozen cooked oysters. Pour the sauce over the fish and serve.

TROUT A LA CHEVALIERE

Boil, skin, trim the fish, cover with very thick Cream Sauce and let
cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly
with grated Parmesan cheese, and bake in a buttered baking-dish,
basting with melted butter as required. Serve with Allemande Sauce,
seasoned with white wine, chopped cooked mushrooms, and anchovy
essence.

TROUT A LA GENEVA

Dip the trout in a marinade of oil and lemon-juice seasoned with
salt, pepper, and grated onion. Broil carefully. Heat one cupful
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of stock with a teaspoonful of anchovy essence and a tablespoonful
each of minced parsley and Claret. Pour over the fish and serve.

TROUT A LA GASCONNE

Prepare the fish according to directions given in the recipe for
trout a l'Italienne, and pour over it a Sauce a la Gasconne.

TROUT A LA HUSSAR

Stuff a cleaned trout through the mouth with butter mixed with finely
chopped sweet herbs. Dip in seasoned oil and broil.

TROUT A L'ITALIENNE

Boil a large sea-trout in salted water, drain, skin, and serve
with Italian Sauce, seasoned with butter, anchovy paste, nutmeg,
and lemon-juice.

TROUT A LA PROVENCE

Cook the cleaned trout in salted and acidulated water with a sliced
carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with
a sauce made by boiling for fifteen minutes one cupful of stewed
tomatoes, a chopped onion, two s