Put three onions sliced in a stewpan with two ounces of butter, one
turnip, one carrot (in slices), a head of celery (cut small), a good
handful of parsley, and two bay-leaves; pass the whole ten minutes over
a sharp fire, add a pint of vinegar, a blade of mace, and half a dozen
peppercorns; let simmer, then add three pints of water; you have cleaned
three fine freshwater trout, which put in the above marinade and let
them simmer half an hour; let them get cold in the marinade, take them
out, drain upon a cloth, and dress them on your dish, the head of the
centre one pointing with the tails of the others; sauce over with a very
white mayonnaise sauce (No. 1364) into which you have put extra chopped
tarragon and chervil and a little whipped cream.