Trout, Cooked in Court Bouillon and Served with Different Sauces

Prepare a stock with white wine and carrots, onions, celery root, all well shredded, salt, peppercorns, and a bunch of parsley, garnished with half a clove of garlic. Let the liquid boil until the roots are pretty nearly done, then strain it. Lay in a narrow saucepan four medium sized clean trout, moisten them to just their height with the strained stock, cover and cook slowly; when done dress them on a dish, strain the stock, remove the fat, and reduce it to a half-glaze adding to it an equal quantity of Valliere sauce (No. 553), or a Genoise sauce (No. 470) or a Genevoise sauce (No. 469), or gourmets sauce (No. 472), or a well buttered bechamel cream sauce (No. 409), into which has been added a little anchovy essence. Cover the trout with a part of the sauce and serve the rest in a sauce-boat.