Trout a la Meuniere

Procure several four-ounce trout, scale, draw and season, cut an incision on the thickest part of the fillet, roll the fish in flour. Heat some butter in a frying pan over a moderate fire, lay in the trout and cook while turning them over, drain and dress on a dish leaving the butter in the pan, and to it add a few spoonfuls of melted butter; cook this to hazelnut (No. 567), then remove the pan from the fire, put into it a coffeespoonful of anchovy essence or a piece of anchovy butter (No. 569) to let it froth, then gradually add two or three teaspoonfuls of vinegar; when hot throw in a pinch of chopped parsley, and pour this butter over the very hot fish.