Trout a la Joan of Arc

Remove the fillets and skin from several quarter of a pound trout, put them in a dish, seasoning with salt, pepper, oil, vinegar, bay leaf, parsley and minced onions, let marinate for two hours, then take out and dip into melted butter, roll them in bread-crumbs and broil over the fire, dress, sprinkle with cayenne butter (No. 571) and serve separately a veloute sauce (No. 415), finished with crawfish butter (No. 573) and lemon juice; strain through a tammy.