Busters Recipes

Liffey Trout with Mushroom Sauce


4 small trout
6 tablespoons all-purpose flour
pepper and salt -- to taste
6 tablespoons butter
12 button mushrooms
1 cup half cream and half milk
1 tablespoon chopped parsley

Clean, wash, and dry the trout. Roll in 1/4 cup of the flour seasoned with
pepper and salt. Fry in 1/4 cup of the butter. Drain, and keep hot. Wipe and
slice the mushrooms and saute in the same pan in which the trout were fried.
Melt remaining butter in a small saucepan; stir in remaining flour. Add cream
and milk and season to taste. Add mushrooms and reheat to serving point. Garnish
the trout with parsley and serve sauce seperately.

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