Trout en Papillotes.

ake six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 111). Oil as many pieces of paper as there are fish; put a barde of salt pork on either end of each piece of paper, lay a trout on top, add a little salt and pepper, then fold the paper and tie it securely with string. Cook in a baking-dish in a rather slow oven for about twenty minutes, and serve them in their envelopes, after removing the strings, with any sauces desired.

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