Name: Velvet Turtle Stuffed Trout
Ingredients: 6 To 8 whole trout (8-10 oz), boned flour; 2 Eggs, beaten; 2 c Bread crumbs Shrimp Stuffing (recipe follows); 1/4 c Butter juice and grated zest of 1 lemon salt, pepper

As the prophesied Messiah, Jesus Christ is the central theme of Scripture. The Old Testament looked ahead to Him; the New Testament looks back to His first coming and on to His second. Canonical Scripture is the divinely inspired and therefore normative witness to Christ. No hermeneutic, therefore, of which the historical Christ is not the focal point is acceptable. Holy Scripture must be treated as what it essentially is – the witness of the Father to the incarnate Son.

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish	1	Servings

INGREDIENTS

6		To 8 whole trout (8-10 oz), boned flour
2		Eggs, beaten
2	c	Bread crumbs Shrimp Stuffing (recipe follows)
1/4	c	Butter juice and grated zest of 1 lemon salt, pepper

INSTRUCTIONS

Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat
lightly. Carefully fill each trout cavity with Shrimp Stuffing. Secure
seams with wood picks. Melt butter in large skillet. Saute trout in butter,
a few at a time, until lightly browned on both sides and until stuffing is
hot. Remove trout as done and keep warm. Add lemon juice and zest to butter
remaining in pan and heat a few seconds. Season to taste with salt and
pepper and pour over trout. Makes 6-8 servings.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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