270 THE TROUT 



rice croustade, carved in a low form with six sides. 

 This croustade bears in its centre a low column in 

 fried bread or rice, at the top of which is fixed a 

 small vase in vegetables, cut out, garnished with a 

 few small quenelles, dished en rosace, having a small 

 truffle in its centre.' 



M. Dubois describes with pride and gusto how 

 he dressed an exceptionally beautiful Neckar trout 

 ' with jelly,' and directs special attention to that 

 fish's portrait. 



' To cook such a trout it must be first cleaned 

 thoroughly, and filled with an ordinary fish-stuffing ; 

 the head trussed, and the whole wrapped in a cloth, 

 then placed on the drainer of a fish-kettle ; it is then 

 covered with a. good cold court bouillon. The fish- 

 kettle is put on the fire till it boils up ; it is then 

 withdrawn to the side, only allowing it to simmer. 

 If the trout weigh between 7 and 8 Ibs., it must 

 simmer for about an hour. When done the fish 

 must be left to get cold in the liquor. The fish- 

 drainer is then set cross-wise over the kettle, the 

 trout taken out of the cloth, and kept in this position 

 for about an hour to drain it well. It must be 

 sponged, and then directly slid on to an unheated 

 fish-stand. It is nappe with jelly mi-prise, and en- 

 circled with croutons of jelly.' 



