Name: Brook Trout Meuniere
Ingredients: 6 Brook trout; Milk; 1/3 c Flour; 1/2 ts Salt; Pepper; Peanut oil; 2/3 c Butter; Lemon slices; Chopped parsley

When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Grains		Fish	9	Servings

INGREDIENTS

6		Brook trout
		Milk
1/3	c	Flour
1/2	ts	Salt
		Pepper
		Peanut oil
2/3	c	Butter
		Lemon slices
		Chopped parsley

INSTRUCTIONS

Clean the trout, remove the fins, but leave the head and tails on. Dip in
milk and drain well.
Mix flour, salt, and pepper.  Roll fish in mixture.
Heat enough peanut oil in a skillet to cover the bottom to a depth of
about 1/4 inch.  When hot, add trout and brown well on both sides. When
cooked, remove to a hot serving platter.
Pour off the fat from the skillet and wipe well with paper towels. Add the
butter and cook until it is hazelnut brown. Pour the butter over the trout.
Garnish with lemon and parsley.
The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY,
1966.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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