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.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)