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#43 - TROUT

Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


A Greek cook says: "I cooked a pan fish so exquisitely that it turned me an admiring, grateful look from the frying pan." This is the way he did it:
     The fish, after being nicely cleaned, was rolled in bread crumbs pounded fine (some prefer corn meal); plenty of lard to cover the fish was brought to boiling point; the fish was then plunged in and turned frequently and carefully, watched tenderly, until a light brown color; removed with a perforated flat dipper, and served upon a hot dish, with a napkin folded neatly in the bottom.

FRIED TROUT.--Another good way to fry trout is as follows:
     Wash, gut and scale them; then dry them, and lay them on a board, dusting them at the same time with some flour. Fry them finely brown with fresh dripping. Serve with crimp, parsley and melted butter.

TROUT A LA CREME. -- Cut the heads and tails off, and put the fish in boiling, slightly salted water; simmer slowly for five minutes; take out and drain. Put the fish back in stew pan with as much rich cream as will cover them; season with pepper, salt (if necessary), powdered mace, and nutmeg; add the yellow rind of a lemon cut in small pieces. Keep the pan covered, and let the fish stew for ten minutes after it has commenced to boil. Put the fish in dish and keep hot while you make a sauce with a little milk and a teaspoonful of arrowroot; add this to the boiled cream, stir well, add juice of one lemon, pour sauce over fish, and serve.