Trout, with fine Herbs.

lean, wash, and dry six fine trout of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 113), moistening with half a pint of Allemande sauce (No. 114). Reduce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon, and serve.

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