Stuff cleaned trout with chopped oysters or seasoned crumbs, and put into a buttered baking-dish. Add half a wineglassful of white wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, and salt and pepper to season. Bake in the oven, basting frequently. Take up the fish, strain the liquid, and add it to a cupful of Spanish Sauce, with a chopped truffle, four cooked mushrooms, chopped, and a dozen cooked oysters. Pour the sauce over the fish and serve.
TROUT À LA CHEVALIÈRE
Boil, skin, trim the fish, cover with very thick Cream Sauce and let cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly with grated Parmesan cheese, and bake in a buttered baking-dish, basting with melted butter as required. Serve with Allemande Sauce, seasoned with white wine, chopped cooked mushrooms, and anchovy essence.
TROUT À LA GENEVA
Dip the trout in a marinade of oil and lemon-juice seasoned with salt, pepper, and grated onion. Broil carefully. Heat one cupful of stock with a teaspoonful of anchovy essence and a tablespoonful each of minced parsley and Claret. Pour over the fish and serve.
TROUT À LA GASCONNE
Prepare the fish according to directions given in the recipe for trout à l'Italienne, and pour over it a Sauce à la Gasconne.
TROUT À LA HUSSAR
Stuff a cleaned trout through the mouth with butter mixed with finely chopped sweet herbs. Dip in seasoned oil and broil.