Note 246 — INDEX

No. 246. Trout a la Chambord.—Make a forcemeat with one pound of firm, fresh fish, remove the skin and bones, pound well in a mortar, adding the whites of three eggs, a little at a time; when well pounded add half a pint of cream, half a teaspoon of salt and a little white pepper and nutmeg; mix well and use a portion of it for stuffing three trout of half a pound each; butter well a deep baking dish and lay in the trout, add half a glass of white wine, a bouquet of herbs, salt and pepper; bake fifteen minutes, basting often; take up the fish and put them on a dish to keep hot, remove the gravy to a saucepan, add one truffle and four mushrooms, sliced, (take out the bouquet) also a glass of wine; heat hot and pour over the fish, decorate with six quenelles made from the remaining forcemeat.