Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Brook trout, with head and
-tail left on
2 tb Flour
Salt
7 tb Butter
3 tb Oil
2 tb Lemon juice
2 tb Chives; minced

Recipe by: The Fannie Farmer Cookbook Rinse the trout under cold
running water and pat dry. Dust lightly with flour, and sprinkle with
salt. In a large skillet, melt 3 tablespoons of the butter and the
oil. When it is hot, put in the trout and fry over medium-high heat.
When browned, turn and brown the other side; each side will take
about 3 minutes. Melt the remaining 4 tablespoons of butter with
lemon juice and chives in a small saucepan. When the trout is done,
transfer to a warm platter and pour on the sauce.

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