This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Clean, wash, and dry six fine trout, of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put the gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 143), moistening with half a pint of Allemande sauce (No. 210). Reduce the gravy to one-half, and pour it over the trout with the juice of half a sound lemon, and serve.
 
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