Boil a trout, remove the skin, dish it up, and sauce it over with Genoese sauce, No. 20, and serve.
Note.—Boiled trout may also be served with the following sauces: viz.,—Dutch, green ravigotte, cardinal, bourguignotte, white or brown matelotte, &c.
Trout with Genoese Sauce
No. 212
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