Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (take one pound of boneless fish and pound well in mortar, adding the whites of three eggs, 1/2 pint of cream, 1/2 t. salt, and a little white pepper and nutmeg), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add half a glassful of white wine, a bouquet garni, half a pinch of salt, and half a pinch of pepper. Cook for fifteen minutes in the oven, being very careful to baste it frequently.

Take the juice from under the fish, and put it in a saucepan with half a pint of good Espagnole sauce (Mix one pint of raw, strong mirepoix with two ounces of good fat (chicken’s fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth. Stir well, and then add, if handy, some baked veal and ham bones. Boil for three hours, and then remove the fat very carefully; rub the sauce through a very fine sieve, and keep it for many purposes in cooking.)

Reduce, and skim off the fat. Add one truffle and four mushrooms, all well-sliced, also twelve blanched oysters. Dress the trout on a hot dish, pour the sauce over, and decorate the fish with six fish quenelles.