Trout Amandine
["4 to 6 fresh or frozen pan-dressed trout (about 8 oz. each)", "1 beaten egg", "1/4 c. light cream or milk", "1/2 c. all-purpose flour", "2 Tbsp. cooking oil", "6 Tbsp. butter or margarine", "1/4 c. sliced almonds", "2 Tbsp. lemon juice"]
["Thaw fish, if frozen.", "Bone trout, if desired. Season. Combine egg and cream or milk.", "Dip fish in flour, then in egg-cream mixture and again in flour.", "In a large skillet, heat together the oil and 2 tablespoons of the butter.", "Fry trout in hot oil mixture for 5 to 6 minutes on each side or until golden and fish flakes easily with a fork.", "In a skillet, cook almonds in remaining butter until nuts are golden brown.", "Remove from heat. Stir in lemon juice.", "Place trout on a platter; pour almond mixture over.", "Serves 4 to 6."]
["trout", "egg", "light cream", "all-purpose", "cooking oil", "butter", "almonds", "lemon juice"]