Note 251 — INDEX
Reading edition
No. 251. Brook Trout.—Put a trout of four pounds in fish kettle with four oz. of salt; when beginning to boil, set the kettle on the back of the range for twenty-five minutes. Parboil the roes of a shad in salted water, drain and cut them in small pieces, and also a dozen mushrooms, add these with the juice of a lemon to one pint of sauce allemande (No. 34) and boil ten minutes. Serve the fish garnished with sprigs of parsley and the sauce in a tureen.