Trout, Lausanne Style

Clean well twelve small trout each weighting four ounces. Fry in butter two ounces of onions and four ounces of mushrooms both finely but separately chopped up; put this into a baking dish lay the fish on top and moisten with white wine; sprinkle over with fresh butter and let cook in a hot oven; as soon as they are done, strain the stock into a saucepan, reduce it with veloute sauce (No. 415) and just when ready to serve, incorporate into the sauce some butter and lemon-juice; strain through a tammy and add chopped parsley; pour it over the trout previously dressed on a dish.