Title: Teifi Trout and Bacon(Welsh)
Categories: Fish Pie
Yield: 4 Servings
| 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.