116 THE BLUE BIRD CooK BOOK BAKED LAKE TROUT We always associate lemon juice with fish, but after it is cooked. For a delight- ful change, try using lime juice, and apply it before cooking for full flavor. Brush inside of trout with lime or lemon juice, dress and tie, place in pan and brush with melted butter and lemon, or lime juice, and bake at 350 for 30 minutes. — Over-cooking prevents you from getting the fish out whole on a platter. When removed from the oven, brush again with the melted butter and juice and serve hot or — cold. | serve it cold with my game dinner, SOUR CREAM SAUCE FOR TROUT: 1 cup sour cream 1 medium chopped cucumber 1 teaspoon dill weed (not seed) 2 tablespoons lemon juice Salt and pepper to taste and paprika for color. VENISON ROAST | Two weeks before serving place venison or moose meat in marinade. Place meat in crock or enamel pan, pour over | quart red wine, port or burgundy, 1 sliced carrot, 1 large sliced onion, few celery tops, 1 tablespoon salt, 1 teaspoon whole black pepper, 3 cloves of garlic, 1 cup of olive oil and 2 cup of lemon juice. Cover with cheese cloth and turn meat every three days. Wipe dry and place in — roaster with fat tied on the top and roast as you would beef. Strain the juice from — the crock and baste occasionally with it, heat the remainder and serve it with the — venison. WILD RICE CASSEROLE Wash 2 cups of rice in several changes of water and drain. Heat 2 cup of — butter in skillet and add 1 small onion chopped (green pepper optional), and rice, — cook over medium heat until rice turns yellowish. Place in greased casserole and add 4 cups of hot chicken broth (made with cubes), salt and pepper. Place covered — in oven at 325 for 1 or 14% hours. At the end of Y hour add 1 can of drained sliced mushrooms and 2 cup of shredded almonds. Stir with fork. ORANGE SALAD FOR GAME This is enough for four, increase it for larger dinners. | Peel and slice 4 oranges, place in a bowl and pour over, 3 tablespoons brandy Y2 teaspoon salt | 1 teaspoon sugar Dash of cayenne 3 tablespoons olive oil | Let sit in the refrigerator at least an hour before serving, arrange a platter with a bed of watercress and place orange slices on top, pour remaining sauce over all and serve. ! CHICKEN A LA KING (the Original) , Y% cup chopped green pepper 3 egg yolks 1 cup mushrooms, thinly sliced Y2 teaspoon paprika 2 tablespoons butter Y% cup soft butter 2 tablespoons enriched flour 1 teaspoon onion juice 3% teaspoon salt 1 tablespoon lemon juice 2 cups light cream 2 tablespoons cooking sherry 3 cups cooked chicken, Yq cup diced pimento cut in pieces Cook green pepper and mushrooms in 2 tablespoons butter until tender but not brown; push vegetables to one side and blend flour and salt into butter. Gradually stir in cream; cook and stir until sauce thickens. Add chicken, and heat thoroughly, stirring occasionally. Meanwhile, in small bowl, blend egg yolks, paprika, and 1% cup soft butter; set aside. To chicken mixture add onion juice, lemon juice, and sherry. Be sure chicken is bubbling; then add yolk mixture all at once, stirring until blended, Immediately remove from heat. Add pimento. Garnish with toast chickens (cut out bread with cooky cutter). Serve at once in Cheese Toast cups. (I like it served on rice). Makes 8 servings.