Recipe - Teifi Trout And Bacon(Welsh)

2 Fresh Trout 2 ounce Butter
One fourth pound Bacon Fat 1 ounce flour
: salt & Pepper 2 pt milk
2 ounce moshrooms

BRITHYLL TEIFI A CHIG MOCH Line a ovenproof piedish 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
3040 minutes. Thee Sauce
: Cut off the base of the staiks of the mushrooms, wash and skin. Fry
gently in 1 ounce 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 MMRecipes Digest V4 #253 by "ray.watson"
ray.watson@ukonline.co.uk on Mon, 16 Sep 1996.