THE TROUT 



JLspagnole sauce, reduced with the residue of the 

 tiout and the trimmings of the truffles.' 



Though prime trout should be treated with due 

 respect and served, as we have said, in the water that 

 boiled them, sauces come in usefully with the fish 

 which have little but ' the honour of the name ' to 

 commend them. With mayonnaise and Tartar one 

 can never go wrong, the chief difference between 

 these being that more eggs are mixed with the Tartar, 

 and there is an addition of chives, green onions, and 

 shallot with a sprinkling of chopped gherkins. The 

 colder it is the better it is. In Dr. RedgilPs sauce 

 piquante, scraped horse-radish, four eschalots, a clove 

 of garlic, a drachm of mustard, and one of celery- 

 seed are blended with cayenne and black pepper. 

 When these are well pounded a half pint of cu- 

 cumber vinegar, a quarter pint of shallot, and as much 

 horse-radish, are to be infused, but we need hardly 

 add that in that case the best thing to be done with 

 the trout is to throw them away before troubling with 

 such elaborate dressing. We may say much the 

 same of prescriptions for potting, for the best of the 

 trout part with all that is most characteristic in the 

 process. 



