Bone and clean the trout.
Mash the sardines and blend in the flour and add the wine or lemon juice and the cream.
Season with salt and pepper and fill the fish and sew up.
Lay the fish on strips of bacon in a greased baking dish, first rubbing it with oil, salt and pepper.
Bake for 20 to 30 minutes according to the thickness of the fish.
Baste with the wine and cream and when done, remove the fish and add some of the sauce to the beaten egg yolks, return to oven for a moment then pour over fish.
The sauce must be stirred well so it does,not curdle.