How to Cook Fish

by Myrtle Reed

TROUT À LA PROVENCE

Cook the cleaned trout in salted and acidulated water with a sliced carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with a sauce made by boiling for fifteen minutes one cupful of stewed tomatoes, a chopped onion, two sprigs of parsley, two truffles, and half a dozen mushrooms. Strain over the fish, garnish with olives, and serve.