Trout a la Cambaceres

Dress four trout each one weighing three-quarters of a pound, suppressing the gills and entrails put them into a small fish boiler (Fig. 135), moisten just to their heighth with a mirepoix stock with white wine (No. 419) and cover the kettle, let come to a boil, and when cooked drain off the liquid and reduce it to the consistency of a syrup, add to it some espagnole sauce (No. 414), half inch balls of truffles, green olives and small mushroom heads, also Madeira wine, a pinch of cayenne and a little tomato sauce (No. 549) passed through a very fine sieve. At the last moment stir in a piece of fresh butter, dress the trout, surround with the garnishing, cover over with a part of the sauce, serving the remainder separately.