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TROUT À LA VENITIENNE

from LA CUISINE CREOLE
By Lafcadio Hearn ( 1885 )
( Thought to be one of the first Creole cookbooks )
 

Trout À La Venitienne
After well-cleaning your trout, make slashes in the back, and insert butter rolled in parsley, lemon, thyme, basil, chives, all minced very fine; pour some salad oil over it, and let it lie for half an hour; cover it with bread crumbs and chopped sweet herbs, boil it over a clear fire which is not too quick, and serve it with sauce No.13*.
 

*No. 13.— lemon sauce for fish.
To half a pint of butter sauce No. 10**, add the juice of a lemon and another lemon sliced; take out the seeds, and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish.
 

**No. 10.— butter and flour sauce (or white sauce)
Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley.
 

See also Trout Facts & Trivia