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Brook Trout, Vallee D'Aspe

Neatly trim the fins of three very fresh, medium brook trout and empty them by the gill without splitting; place in a deep dish, add juice of a sound lemon, one gill white wine, one crushed bay leaf, one saltspoon thyme, two cloves, half teaspoon salt and three saltspoons white pepper, turn well in seasoning and lay aside to infuse for forty-five minutes. Chop finely together the leaves from two branches tarragon, two branches parsley, one branch chervil, six chives and a half bean garlic, place these greens in corner of a clean cloth and press out the water, then place on a plate. Take up trout from marinade, roll in the herbs, dip in beaten egg, and lightly roll in bread crumbs. Heat one and a half tablespoons melted butter in frying pan, arrange the trout in and gently fry six minutes on each side. Dress on a dish, add a half ounce butter to pan, toss well on fire until a light brown, pour in a teaspoon anchovy essence, squeeze in juice of a quarter lemon, toss well, pour over trout and serve very hot.

FILET OF BEEF, LARDED, WITH STUFFED MUSHROOMS Trim off the fat and skin from two and a half pounds tender filet of beef. With the aid of a larding needle lard surface of filet with a few strips of larding pork, season all around with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg.

Lay a mirepoix at the bottom of a roasting pan, lay filet on top, pour two tablespoons melted lard over surface of filet, and a half gill of water into pan, set in a brisk oven to roast for thirty-five minutes, turning and frequently basting meanwhile. Remove, dress on a dish, arrange a fresh mushroom garnishing around the beef, skim fat from surface of gravy, pour in one and a half gills demi-glace and two tablespoons sherry, boil for five minutes, strain through a Chinese strainer over the filet and serve.