Boiled Trout with Hollandaise Sauce

Truite Bouillie. Sauce Hollandaise

Method

Prepare the trout as in the recipe for mayonnaise of trout; when it is cooked take it up, dish on a napkin, garnish with fresh parsley, and just before serving rub a little fresh butter lightly over the fish. Serve with Hollandaise sauce in a sauceboat.

Perch, Tench, and Bass

These may be cooked in the same manner as trout; also Pike, Grey Gurnet, Jack, and Luce; but the latter should always have sharp sauces served with them.

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