Trout Amandine

Soak fillets in milk for about 30 minutes. Remove from milk, dry well, and rub with a little salt and pepper. Dust lightly in flour.

Melt 2 tablespoons of butter in a heavy skillet; add 4 tablespoons of oil. When it is hot, saute the trout, browning lightly on each side (be careful not to overcook - about 2 minutes on each side for average thickness).

When the fish are lightly browned, remove to a platter.

Pour out the oil and butter in the pan and add the rest of the butter. Melt this over low heat and then add 3/4 cup slivered almonds. Cook slowly until almonds are slightly brown, and then add 1 teaspoon Worcestershire sauce, 2 drops of Tabasco sauce, and 2 tablespoons lemon juice. Mix well and pour over fillets.

Garnish with 2 tablespoons minced parsley and serve with Brabant Potatoes.