Note 239 — INDEX
Reading edition
No. 239. Trout Baked, Herb Sauce.—Clean, wash and dry six trout of about one quarter pound each. Place them on a buttered dish, adding half a glass of white wine and one finely chopped shallot. Cook ten minutes, then put the gravy in a saucepan with tablespoon of cooked herbs, moistening with half a pint of sauce allemande (No. 34.) Reduce gravy one half and pour it over the trout with the juice of half a lemon and serve.