Trout Almondine

• 8 trout, including head and tail
• lemon juice
• milk (for dipping)
• flour (for dredging)
• 2 oz. shortening
• 2 oz. butter
• salt and pepper
• 1 1/2 Tbsp. butter
• 3/4 c. slivered almonds
• 3/4 c. heavy cream
• juice of 1/2 lemon

1. Wash trout; wipe dry with paper towel.
2. Squeeze lemon juice over inside of trout.
3. Dip into milk and then flour.
4. Fry in shortening which is warm.
5. Add salt and pepper.
6. Cook for 10 minutes on each side over a low fire.
7. When cooked on one side, keep pouring grease on cooked side.
8. When flaky, remove to warm platter and keep warm.
9. Add more butter to pan and saute almonds until golden.
10. Add remaining ingredients and let it cook down a little.
11. Pour over trout and garnish with lemon and parsley.

trout, lemon juice, milk, flour, shortening, butter, salt, butter, almonds, heavy cream, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914998 (may not work)