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TROUT (a I'Aurore)

Take two moderate-sized trout, empty them, remove the gills and fins, scrape off the scales, then wash carefully, and wipe them dry. Put into the kettle as much water as will cover the fish, and with each quart put a table-spoonful of salt and a table-spoonful of vinegar. Put the trout into the water when it is boiling, and boil gently: when the eyes start the fish are done. Lift them out carefully, drain them, place them in a hot dish, and cover entirely with a sauce prepared as follows. Beat the yolks of three eggs thoroughly, and mix with them a quarter of a pint of white sauce, an ounce of grated Parmesan, a tea-spoonful of chilli vinegar, and a tea-spoonful of anchovy essence. Stir the sauce over a gentle fire until it begins to thicken; it is then ready. Boil two eggs till hard, mince them finely, mix a table-spoonful of grated Parmesan with them, and sprinkle the mixture over the fish. Put them in the oven for about a quarter of an hour till hot through, brown the surface with a salamander or red-hot shovel, then pour a little shrimp, tomato, or lobster sauce round the fish, and serve them very hot. Time, trout weighing about a pound, ten or twelve minutes to boil, large trout, twenty minutes. Probable cost, uncertain. Sufficient for three or four persons.