TROUT, A LA VERTPRE.
Boil three small trout in some mirepoix (No. 236), and when cold,
remove the skins; spread them over completely with a thin coating
of Montpellier butter (No. 183),
and mark out the mouth, gills, and
the eyes, with some narrow strips
of black truffles; then cut some
of these into thin slices, and after-
wards stamp them out with a cir-
cular tin-cutter, in the form of
half-moons, and proceed so to ar-
range them upon the trout as to
imitatè fish scales.