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Salmon Trout, with Truffles

Take a salmon trout weighing about two pounds, and of firm flesh; scale it, and draw it by the gills, wash and wipe it inwardly. Take four freshly-peeled truffles, chop them, and pound them in a mortar, adding to them the third of their bulk of softened bread-crumbs and the same quantity of butter. Season with salt, pepper, and chopped parsley, and fill the inside of the trout with this preparation. Set the salmon trout on a buttered gratin-dish. Salt, baste with butter, and set in a moderate oven to bake, basting often with butter. After twelve minutes, pour into the dish a small glassful of white wine and a few spoonfuls of melted glaze; boil the liquid, and push the dish back into the oven. In a quarter of an hour the trout should be done enough; place it then on another dish. Dilute the fish stock with a little white wine, let it boil, and thicken it with a piece of kneaded butter. Add two chopped raw truffles, continue boiling for two minutes longer; draw it back, and finish with a piece of fresh butter, the juice of a lemon, and some chopped parsley. Pour this sauce over the salmon trout, and send to table.