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Trout with Remoulade

Select some medium-sized trout and fry them in butter; when cooked place them for a minute on a sheet of kitchen paper, in order to drain off as much of the fat as possible. Chop in moderate quantities some chives, capers, parsley, chervil, watercress and a small quantity of shallots; then pound these in a mortar and mix in one teaspoonful of French mustard, the beaten yolks of two eggs and one teacupful of salad oil. The oil must be mixed in drop by drop, so that it may incorporate thoroughly with the other ingredients. When the sauce is perfectly smooth mix in a small quantity of chili vinegar. Spread an ornamental dish-paper or a folded napkin over a dish, lay the trout on it, garnish round with parsley and serve with the sauce in a sauceboat.