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TROUT STUFFED AND BAKED
(La Cuisine Creole, 1885)
Stuff one or more fish, with any stuffing desired; score them well and put in a buttered pan to bake; season with pepper, salt and chopped parsley, moisten them with a little essence of mushrooms, or catsup and butter.
Baste every five minutes until they are done; remove the fish to a hot dish.
Throw a little wine or vinegar into the pan, and stir it to detach the crust from the pan; boil this sauce down, add a little more butter and pour over the fish.
Mushrooms are an improvement to the sauce; but if not convenient, tomato sauce will answer.
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