Broiled Trout, maítre d' hôtel.

rocure six fine trout, of a quarter of a pound each; clean and wash well, drain them in a napkin, and make three incisions on each side. Place them on a dish with one teaspoonful of oil, a pinch of salt, and half a pinch of pepper; roll gently and put them on the broiler. Cook for four minutes on each side, then lay them on a dish, pour a gill of maítre d' hôtel sauce (No. 112) over, and serve with six slices of lemon, or with any other sauce desired.

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