Trout, Shrimp Sauce.

lean, wash and dry six fine trout, weighing about a quarter of a pound each. Place them on a grate in the fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig of thyme, and two bay-leaves. Moisten with half a glassful of white wine and half a pint of water. Put it on the stove, and let it simmer gently for five minutes after boiling-point; then drain and serve on a dish garnished with parsley. Send it to the table with half a pint of shrimp sauce (No. 108) in a separate bowl, also four plain, boiled potatoes, cut in quarters, à l' Anglaise (No. 109). Keep the fish-stock for further use.

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