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Trout, Rochambeau

Trim, draw by the gills and wipe three very fresh medium brook trout. Place on a deep dish, add one and a half gills claret, six minced shallots, a branch parsley six tarragon leaves, the juice of half a sound lemon, a half teaspoon anchovy essence, sprig thyme, one crushed bay leaf, one sprig marjoram, half teaspoon salt and two saltspoons paprika. Mix well and let marinade in a cool place for an hour and a half. Place the trout and all the marinade in a frying pan with two fresh, crushed red tomatoes, cover the pan with a buttered paper, boil for five minutes on range, then set in the oven for twenty minutes. Remove, lift up the fish, place on a large hot dish and keep hot. Strain the sauce into a saucepan, add one gill demi-glace, twelve finely sliced, canned mushrooms, and let reduce to half the quantity.

Mix on a plate one ounce good butter with one teaspoon flour and gradually add it to the sauce, continually stirring meanwhile, pour sauce over the fish and serve.