1/2 : c Slivered almonds
1/2 : c Butter
1 : lb Trout fillets
1/2 : ts Salt
1/4 : ts Dill weed
1/8 : ts Pepper
1 : ts Fresh chopped parsley
1 : tb Lemon juice
4 : Fillets of trout
1 : c Milk
1 : ts Salt
1/8 : ts Black pepper
1/2 : c Flour
2 : Sticks of butter or
-margarine : -margarine
1/2 : c Chopped almonds
1/3 : c Butter or margarine
1/2 : c Slivered blanched almonds
4 : (8 oz) trout
4 : tb Butter or margarine
1 : /2 ts Lemon juice
Salt : Salt and pepper
2 : Dressed freshwater trout
1/4 : c All-purpose flour
1/2 : ts Salt
1/4 : ts Pepper
3 : tb Clarified butter; divided
1 : tb Lemon juice
2 : tb Slivered almonds
Lemon : Lemon slices
Chopped : Chopped fresh parsley
0: Melt butter in large pot
1: When melted whisk in flour to form a light rue
2: Then whisk in milk to make a sauce
3: Stir in tuna and vegetables
4: Heat through
5: Add parmesean cheese and stir in
6: Put mixture into pie crust and cover with other crust
7: Cook 1/2 hour in oven at 350 degrees
8: Let cool for 10 minutes then serve
9: Posted to MM-Recipes Digest by "Cori" <cmindigo@geocities
10: com> on Apr 10, 1998