Cook six trout as for (No. 13); when cooked, then place on a hot dish. Put in a saucepan two minced truffles, six mushrooms, also minced, and half a pint of Espagnole sauce (No. 110), also twelve olives and three tablespoonfuls of tomato sauce. Let cook for ten minutes, then skim off the fat very carefully, and pour the sauce over the trout before serving.