Select a trout; clean it and remove its gills without opening it in the region of the belly. Skin it on one side, starting at a distance of one inch from the head and finishing with two and a half inches from the tail. Place on cut truffles and the red part only of carrots, cut into rods and previously cooked.

Spread a napkin, lay the trout, belly under, upon it, and with a sharp knife separate the two fillets from the bones, beginning at the head and proceeding straight down to the tail.

The spine being thus liberated, sever it at both ends, and withdraw it, together with all the adhering ventral bones. The intestines are then removed and the inside of the fish is well cleaned, the fillets are seasoned on their insides, and the trout is stuffed with a mousseline forcemeat of lobster. The two fillets are then drawn together and covered with thin slices of bacon and laid on the drainer of the fish-kettle and braised in Chablis.

When the fish is done, remove the slices of bacon, glaze, and dish it up. Surround it with alternate heaps of mushrooms tossed in butter and shrimps.

Serve separately a Bechamel sauce, combined with the brais-ing-liquor of the trout, strained and reduced and finished with anchovy butter.