INGREDIENTS

INSTRUCTIONS

2    Fresh Trout       2 oz Butter
1/4 lb Bacon Fat         1 oz flour
:           salt & Pepper     2 pt milk
2 oz moshrooms
BRITHYLL TEIFI A CHIG MOCH Line a ovenproof pie-dish with slices of the fat
bacon. Whipe and clean the fish and place them on the bacon. Add Pepper and
salt to taste. Cover and bake in a moderate oven (375/F or Mark 5) for
30-40 minutes. Thee Sauce
: Cut off the base of the staiks of the mushrooms, wash and skin. Fry
gently in 1 oz of butter until tender. Drain and slice them. Heat the
remaing butter in a saucepan and add the flour using a wooden spoon to make
the roux. Add the cold milk, stirring ali the time and bring to the boil.
Add  the  mushrooms  ond  heat  until  the  sauce thickens=B7 ll~lhen the
trout  are  cooked,   ur the sauce over them and serve.
Posted to MM-Recipes Digest V4 #253 by "ray.watson"
<ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.

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