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Trout, Stuffed, Fried

INGREDI- ENTS for dish for 4 persons. -A fine trout, a little bread-crumb and butter, 2 oz. of truffles, 6 button-mushrooms, 1 teaspoonful of minced thyme, parsley and chervil; for the Court bouillon, a quart of water, a pint of white wine vinegar, 1 large carrot, onion and parsnip, a small head of celery, a little thyme, parsley, chervil and salt, 2 bayleaves, 2 oz. of butter. AVERAGE COST, 3s. 6d.

SEASONABLE from November to March.