1 : c Sliced almonds
1 : tb Chopped parsley
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
6 : Gulf speckled trout fillets
-- : -- (8 oz ea); skinned
Emeril's : Emeril's Essence; see * Note
1 : c Milk
2 : c Flour
2 : tb Butter
1/3 : c Olive oil
3/4 : c Worcestershire Sauce
2 : Whole Lemons; skin, pith
-removed : -removed
2 : Bay leaves
3/4 : lb Cold butter; cubed
2 : tb Chopped green onions
1/3 : c Butter or margarine
1/2 : lb Small mushrooms
-(or : -(or large mushrooms,
-sliced) : -sliced)
2 : tb Finely chopped parsley
4 : Whole dressed trout
-(each : -(each about 1/2 lb.)
0: Mix all ingredients thoroughly with a spoon or your hands; shape into patties or links and brown in a skillet, or use as bulk sausage in recipes
1: Recipe from Elizabeth Garner/Sacramento, CA
2: In "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion
3: " Dec
4: 1993/Jan
5: 1994, Vol
6: 6, No
7: 2
8: Pg
9: 84
10: Posted by Cathy Harned
11: From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini