Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay−leaf, a few
peppercorns and 1
tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of
cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add 1/2
cup of cream. Let get very hot and pour over the fish. Garnish with parsley. Serve hot.
