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TROUT (a la Genevese)

Take two moderate-sized trout, clean carefully, and wipe them dry. Dissolve a quarter of a pound of fresh butter in a stewpan, and put with it a small onion stuck with a clove, a small bunch of parsley, and a sprig of thyme, a salt-spoonful of salt, and half a salt-spoonful of white pepper. Mix thoroughly, and add half a pint of sherry or Madeira. Simmer the trout very gently till the eyes start. Pour off the liquor, leaving only sufficient to keep the fish moist, thicken with flour and butter, let it boil up, then serve the fish on a hot dish with part of the sauce poured over it and the rest in a tureen. If this dish is considered too extravagant, the fish may be boiled in stock flavoured with sherry, then thickened with flour and butter, and flavoured with the strained juice of a lemon, a tea-spoonful of anchovy essence, and a little salt and cayenne. Time, ten minutes or more, according to size. Probable cost, very uncertain. Sufficient for two or three persons.