Trout Mancy with Lemon Butter Sauce
salt and black pepper
prefer veal stock if possible
Season trout with salt and pepper and dredge in flour.
Sauté 4 minutes per side in a little butter.
Remove and put on warm platter.
In drippings put crawfish and capers.
Sauté until hot. Pour over fish. In pan and a little flour, beef stock, and lemon juice.
Whisk, blending well.
Remove from heat and add butter. Allow to melt, while whisking.
Pour sauce through strainer and serve over fish.