Photo: Sorin Gheorghita
Ingredients
- two tablespoonfuls of butter
Directions
1
Brook trout, two tablespoonfuls of butter, flour, lemon. Clean the fish carefully and dredge with flour. Put, the butter in the chafing dish, and when hot lay in the trout and fry to a nice brown. Serve as soon as done, with sprigs of green or slices of lemon as a garniture. No salt will be needed when fried in butter.
2
100 THE ARIZONA COOK BOOK
Recipe sourced from
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