|Brook trout||8 Small|
|Vermouth bouillon||1 Quart|
|Egg yolk||1 , beaten|
Clean trout but do not scrape them.
Cover trout with Vermouth Bouillon.
Add bay leaf, cloves, mace.
Let liquid come to boil, then lower heat and simmer fish about 15 minutes.
Carefully lift trout out and remove to warm platter.
Reduce remaining liquid to about 1 cup.
Remove from heat and stir in egg yolk and butter.
Let come to a boil, then pour over fish and serve immediately.