Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Cold or hot smoked trout 1/2 ts Dry mustard
1 tb Butter 1/8 ts Nutmeg
1/2 tb Flour 3 oz Milk
Pepper to taste 2 Eggs; separated
1 oz Cognac 1 c Whipping cream

Pre-heat oven to 350. Grind cold smoked fish or mash and blend hot
smoked fish. Melt butter in a saucepan; blend in flour, pepper,
mustard and nutmeg. Gradually add milk, stirring steadily until it
comes to a boil; lower heat and cook for 5 min. Beat cognac with egg
yolks and gradually add a little hot sauce to the egg mixture. Add
the warmed egg mixture into the sauce stirring steadily.

Whip egg whites and cream separately. Mix fish into sauce, then fold
in egg whites and whipped cream. Turn into a buttered casserole,
place in a shallow pan of hot water and bake in a preheated 350 oven
for 50 min or until firm. Serve with a sauce.
From: Smoking Salmon Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-14-95

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