No. 370 Trout à la Genoise.
Stew the fish as above, dress it on a dish without a napkin, and pour a sauce Genoise (No. 63) over it.
No. 371 Baked Trout.
Proceed exactly the same as for baked pike (No. 343.)
No. 372 Trout à la Beyrout.
Dry your fish with a cloth, flour it, and lay it on the gridiron; broil it nicely over a moderate fire; when done, peel off all the skin; dish it without a napkin, and pour a sauce Beyrout (No. 64) over it.