prigs of parsley, two truffles, and
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half a dozen mushrooms. Strain over the fish, garnish with olives,
and serve.

TROUT A LA ROYALE

Stuff a large trout with seasoned crumbs, and cover it with Claret,
adding mushrooms, parsley, chopped onion, thyme, a bay-leaf,
pepper-corns, and mace to season. Drain the fish and reduce the
liquid by rapid boiling to one cupful. Strain, mix with Allemande
Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.

TROUT A LA VENITIENNE

Clean a large trout and score it deeply. Fill the openings with
butter highly seasoned with chopped sweet herbs, and marinate for
an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed
with chopped sweet herbs, and broil. Serve with any preferred sauce.

TROUT AU GRATIN--I

Parboil, drain, and skin. Put on a buttered baking-dish, season
with pepper, salt, minced parsley, chopped shallots, and chopped
mushrooms. Cover with Brown Sauce, pour over half a cupful of
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Sherry and bake. Sprinkle with crumbs, dot with butter, and brown.
Squeeze lemon-juice over and serve in the same dish.

TROUT AU GRATIN--II

Clean and bone a two-pound trout. Put in a buttered baking-pan,
skin side down. Dot with butter, season with cayenne, sprinkle
with chopped anchovies, cover with half a pound of grated American
cheese, and pour over one cupful of sour cream. Bake for half an
hour, basting as required.

TROUT AU BEURRE NOIR

Clean and score the fish, dip in seasoned flour, saute in hot butter,
and take up. Brown half a cupful of butter, take from the fire,
add the juice of a lemon and a teaspoonful of minced parsley, pour
over the fish, and serve.

TROUT WITH SHRIMP SAUCE

Put the cleaned trout on the grate in a fish kettle, adding salted
water to cover. Add also a sliced carrot, a sprig of thyme, two
bay-leaves and half a wineglassful of white wine. Simmer until
done, drain, and serve with Shrimp Sauce.

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TENDERLOIN OF TROUT WITH WINE SAUCE

Cut a large sea-trout in pieces and simmer until done in salted
and acidulated boiling water to which a large sliced onion has been
added. Drain and keep warm. Cook together two tablespoonfuls each
of butter and flour and add enough of the liquid drained from the
fish to make a thick sauce. Cook until thick, stirring constantly,
take from the fire, add one cupful of Madeira wine and three eggs
well-beaten. Put the fish in a buttered baking-pan, sprinkle with
season