If large, they may be broiled, boiled, or baked. If boiled or broiled,
serve the _sauce Hollandaise_ with them. Professional cooks generally
boil it in the _court bouillon_. Smaller trout are better egged, rolled
in salted corn-meal, and thrown into boiling lard.
The trout is a very nice fish for an _au gratin_, or stewed, called then
_en matelote_.
TROUT IN CASES OR IN SHELLS (_en Coquilles_).
Parboil little trout; cut the fish into pieces about an inch long, or
into dice; place them in paper cases (which have been buttered or oiled,
and placed in the oven a few moments to harden the paper so as to enable
it to hold the sauce). After partly filling the cases with the pieces of
fish, pour over them some fine herb sauce (see page 128), and sprinkle
over bread-crumbs; put them into the oven twenty minutes before dinner
to bake.
If shells are used, little plated-silver ones (scallop shells) are
preferable. In that case, it would be better to fry the fish (seasoned
with pepper, salt, and a little lemon-juice) in a _sauté_ pan; cut them
in dice afterward, and put them in the shells; pour over a fine herb or
a Bechamel sauce; strew the top with grated bread-crumbs; place them a
few moments in the oven to brown the tops, and serve.