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Salmon Trout, Richelieu

Procure three three-quarter pound slices salmon trout, place them in a sauteuse with half gill white wine, gill water, tablespoon vinegar, one branch parsley, half ounce butter, light teaspoon salt and three saltspoons pepper. Cover the fish with a buttered paper, set in the oven for fifteen minutes, then bring it to the oven door. Add twenty-four small, freshly opened oysters around the salmon, reset in the oven for ten minutes, remove and dress the fish on a hot dish one overlapping another. Prepare a Hollandaise sauce, drain the oysters, add them to the Hollandaise sauce with six small slices truffle and six sliced, canned mushrooms, pour a tablespoon of fresh liquor in the sauce, mix well, pour the sauce over the fish and serve.