Place in an enameled saucepan a pint of white wine vinegar, a quart of water, one onion, parsnip and carrot sliced, a heart of celery with a little thyme, parsley, and salt, two ounces of butter and two or three bay leaves. Reduce these ingredients to a strong broth by cooking rapidly over a quick fire, and then strain and put aside to cool. Now make a forcemeat of six small mushrooms, two ounces of fresh truffles, a little minced herbs, and sufficient breadcrumb and butter, and with these stuff a large trout previously well scaled and washed. Tie it up and simmer gently for a quarter of an hour in the broth. Then remove it, wipe off any moisture, dip first in beaten egg and then in breadcrumbs, and fry thoroughly. Freshly-made tomato sauce is a good adjunct to this dish.

Almost any other fresh fish may be prepared in the same way.