COOKLORE


Gamefish



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Trout a la Genevoire





1911



After cleaning fish, put in pot which has been prepared in following way:


Add to pot equal portions of water and white wine in large enough quantities to cover entire fish. Put in salt, pepper, parsley, thyme, laurel leaf, one clove, one or two tender carrots, cut up with one large onion. Let cook three-quarters of an hour and then put in fish. See that fire is not too hot and that fish does not break. When cooked, withdraw from fire, keeping fish in pot until ready to serve. Serve with the following sauce:


Put into pot a piece of butter half the size of an egg; allow it to melt, then add finely chopped mushrooms and onions.



Trout a la Montagnarde





1933



Lay a 2 lb rainbow trout into a boiler, moisten with white wine and a little water, add a few branches parsley, thyme, bay leaf, cloves, shallots and basil. Let cook and when done, drain fish and strain stock, reduce and thicken with kneaded butter, skim the surface and strain again through a tammy, then pour this sauce over the trout.


Poached Filet of Trout, Marguerite





1941



Filet and clean a 3 lb trout, saving the bones. Place bones in a boiler with 1 quart of water, juice of 1 lemon, 1 onion cut in quarters, 1 stalk of celery, 1 carrot, 1 bay leaf, and 3-4 whole cloves. When it boils, skim surface and let simmer until it is reduced one-third.


Blend 2 Tbsp butter with 2 Tbsp flour and let cook for 5 minutes without browning. Stir in strained fish stock and let simmer for 10 minutes, stirring continually. Remove from fire and strain.


Add salt and pepper to taste. Stir in 1 4-oz can of mushrooms, 12 boiled shrimps and 12 medium oysters that have been poached and drained. Stir in one small glass of sherry wine.


Cut trout in individual servings, place in bake dish with 1 onion, 1 bay leaf, 2 Tbsp vinegar, and 1 Tbsp salt. Cover with cold water and let poach or simmer until fish is done but still firm.


Transfer fish to hot serving platter, and pour sauce over fish. Sprinkle lightly with paprika and put under broiler flame a minute to glaze. Serve garnished with lemon slices, parsley sprigs, and small buttered boiled potatoes.



Rocky Mountain Trout Almosherry





1949



Clean and wash trout thoroughly. Scrape with a paring knife to remove slickness from the skin. Cut off fins, but leave on head and tail. If preferred, trout may be boned. Drain trout and rub inside and outside with a mixture (per trout) of:


1 tsp salt

1 tsp paprika

1/4 tsp black pepper


Lightly roll the seasoned trout in yellow cornmeal. Brown slowly in hot vegetable fat or oil, one inch deep in skillet. Turn carefully. When fish is nicely brown on each side, it is done. About twelve minutes per side is usual. Arrange trout on platter and pour almond-sherry sauce over it:


1/4 lb shelled almonds

1 cube butter

1/4 cup dry sherry

1/4 tsp tarragon


Blanch almonds, and while still warm, shave the long way with a long knife. Melt butter in a skillet, add shaved almonds, and brown, stirring often. When nuts are golden brown, stir in sherry and tarragon. Keep hot or reheat just before serving. Garnish trout with parsley and lemon wedges.



Bass a la Paysanne





1949



Boil some onions, celery, carrots and leeks. Season. Place in a pan and over it lay 2 bass. Poach or simmer slowly.


Sprinkle with parsley and serve with a sauce consisting of the cooking liquor reduced to one-third, and between well with butter the size of an egg.



Roast Striped Bass





1949



Split one 3 1/2-4 lb bass through the belly and clean. Remove head and tail if desired. Cut off fins. Rinse in cold water and drain on paper towels. Fill with fines herbes bread and butter stuffing. Place in a deep platter and pour over 1/2 cup French dressing, let marinade 1 hour in cool place.


Line a 14-inch roasting pan with aluminum foil, brush lightly with oil or fat. Lay bass on top of foil. Dust with salt and pepper. On top lay 4 very thin strips of salt pork. Place in 425-degree oven for 10 minutes to slightly brown. Reduce heat to 350 degrees and roast, allowing 12 minutes to the pound. Baste occasionally with 3 Tbsp French dressing mixed with 2 Tbsp hot water. When done, remove bass from pan, onto hot platter. Garnish and serve with Italian drawn butter sauce.



Lake Trout, Sour Cream Sauce





1951



2 lbs lake trout

1/2 cup flour

Salt and pepper

1 tsp paprika


Sauce:

Vegetable fat

2 Tbsp flour

1 cup sour cream

1 Tbsp horseradish

2 Tbsp finely chopped parsley


Have fish split, head and backbone removed. Wash fish and put in paper bag with 1/2 cup flour, 1 tsp salt, 1/8 tsp pepper, and paprika. Shake bag to coat fish. Melt fat to a depth of 1/4 inch in heavy frying pan. Brown fish well on both sides. If fish is more than 1/2 inch thick, put in a 350-degree oven for 5-10 minutes baking, until fish flakes easily with fork.


In saucepan melt 2 Tbsp fat. Remove from flame and stir in 2 Tbsp flour. Gradually add sour cream with whisk. Put sauce in top part of double boiler over simmering, not boiling, water. Cook 20-25 minutes. Remove sauce from heat, stir in horseradish and parsley. Season to taste.



Truite Normande





1957



Clean six speckled trout. Butter a heat-proof earthenware platter generously and arrange fish on it side by side. Add 1/4 cup water and the juice of 2 lemons. Season with salt and a little fresh-ground black pepper and sprinkle over all 2 tsp chopped parsley and 3 Tbsp chopped chives. Bring to a boil, placing an asbestos mat over burner and under platter. Then put platter in a 375-degree oven and bake 12-15 minutes, or until fish is done.


Meanwhile, put 2/3 cup heavy cream in saucepan and bring to a boil. Pour this over the trout, sprinkle with a few fresh bread crumbs, return to oven or broiler and let crumbs brown.



Baked Black Bass





1957



Clean and wash a 3-lb bass. Sprinkle with salt inside and out and let stand several hours. Stuff with your favorite fish stuffing and sew. Tie or skewer fish into general shape of letter ‘S’. Place in a pan across which you have laid strips of cloth for lifting out fish when cooked. Rub fish with 1/4 cup soft butter and season with salt and pepper. Put in hot oven without water in pan. Baste with hot water when brown. Place 1 tomato, sliced, over fish. When done, remove fish carefully and place on hot platter. Remove skewers or strings, wipe away any liquids from fish. Serve with drawn lemon butter or Hollandaise. Garnish with parsley or watercress.



Lake Trout Cakes





1958



Clean and skin lake trout. Preferably find a pot or pan that will fit whole fish. Put enough water in pot to cover trout. Add a little salt, 1 Tbsp vinegar, bring to a rolling boil. Add trout to pot, let water come to boil again and cook three minutes. Remove trout from water and let cool a little. Using a fork, remove flesh from bones, working from backbone down.


In a mixing bowl, mix trout meat with salt and pepper (heavy on pepper), add a raw egg or two, and enough cracker crumbs to hold mixture together when molded into cakes. Place cakes in hot fat or cooking grease and cook until golden brown. Drain on paper towel then serve immediately.



Potato Chip Bass





1958



Filet the bass if it’s large enough, otherwise just scale it and scrub the flesh white with a stiff brush. Place pieces in a colander and let cold water run over them for 10-15 minutes, turning several times. Drain, salt lightly and place in refrigerator overnight. Remove, let stand until about room temperature. Melt enough butter to allow generous dipping of each piece. Roll butter-dripping fish sections in potato chip crumbs (made via rolling pin). Lay pieces in a baking dish, pour remaining butter over them and bake fry until golden brown and just done, but don’t overcook.