Trout a la Hussarde

Each trout to weigh a quarter of a pound; split them through the entire back, take out the middle bone and lay them on a dish, season with salt, mignonette, thyme, bay leaf, oil and lemon juice; two hours later lift them out of their marinade. Mix into some fresh butter a quarter as much cooked fine herbs (No. 385), garnish the inside of the fish with this, and wrap them up in a sheet of buttered double paper, put them to cook in a slow oven for twenty minutes, then unwrap and dress over a white poivrade sauce (No. 522).