Trout a L'Aurore

Boil a trout, remove the skin, and cover the fish over with the following preparation: viz.,—To three raw yolks of eggs add half a gill of white sauce, an ounce of grated Parmesan cheese, the juice of half a lemon, a teaspoonful of anchovy, a little nutmeg and pepper; stir this over the fire in a stewpan until it begins to thicken, and then, having masked the trout with it, shake over the surface the whites of two hard eggs shred fine, which have been mixed with the hard yolks rubbed through a wire sieve, and also a little grated Parmesan cheese.

Twenty minutes before dinner-time, put the trout in the oven to make it hot; colour it with the salamander of a light-golden brown; pour either some tomata, prawns, or shrimp sauce round the fish, and serve.