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Brook Trout, Cauterets

Trim, draw by the gills and wipe three medium very fresh brook trout. Place in a bowl a half ounce butter, half teaspoon freshly chopped parsley, one branch chopped chervil, one teaspoon anchovy paste and juice of a quarter lemon. Mix all well together and equally divide it in the inside of the three trout, arrange them in a frying pan, season with half teaspoon salt and three saltspoons of white pepper, add half ounce good butter, a half gill white wine, juice of a quarter lemon and six minced shallots. Cover with a lightly buttered paper, set in oven thirty minutes, remove and dress on a dish. Mix in a small saucepan one tablespoon butter with two tablespoons flour, heat for half a minute, then strain the fish liquor into this pan; add a half gill hot milk and mix with a wooden spoon until it comes to a boil, then let boil eight minutes, occasionally mixing. Dilute an egg yolk with two tablespoons cream, add to the sauce, mixing while heating one minute longer, strain over fish and serve.