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Salmon Trout, Francaise

Place three slices fresh salmon trout, three quarters of a pound each, in a frying pan. Season with a teaspoon salt, adding a half ounce butter, a half gill red wine and one and a half gills demi-glace. Boil for five minutes, then add six small, freshly opened oysters, six canned mushrooms and six shrimps. Mix a little. Cover the fish with a little buttered paper, place in the oven for twenty minutes, remove, dress the slices of fish, one overlapping another, boil the sauce for five minutes, pour it over the fish and serve.