Perhaps your housekeepers' guides may not be sufficiently explicit in
regard to cooking the lake trout in the manner suggested, so I will
tell you in detail. In the first place, you take equal quantities of
white French wine--as inexpensive as you please--and water, one small
onion, a bouquet of parsley, thyme, etc., some peppercorns, and a
proper amount of salt. Let this boil for fifteen minutes, and you have
as good a court bouillon as one could wish. Into it put the trout,
tied into any shape you desire, and boil until tender; remove it, and
serve on a fish paper or napkin; garnish with fresh green parsley
sprays. For the sauce, you will melt some butter in a part of the
court bouillon, and serve separately. You should find good lake trout
in the market now, and at a price that doesn't confine them to the
list of luxuries. Aren't you glad?