Cleanse and trim the trout and place it in a stewpan with boiling water as for salmon and let it cook ten minutes for each pound of fish. If time allows, let the fish get cold in the liquor it was cooked in, then take it up, drain it, place it on a dish, and mask it with mayonnaise aspic, then dish it on a large piece of aspic, or a fried croûton, and garnish with hard-boiled white of egg cut in diamond shapes, French gherkins, truffles, and red chillies, all arranged straight down the trout in any pretty design, and set this with more liquid aspic jelly. Put glass eyes into the fish if you have them. Garnish the dish with crisp lettuce, cucumber, and beetroot cut in any pretty shapes, French capers, chopped olives, red chillies, olives farced with anchovy, and pale green coloured aspic jelly. Serve with Verte sauce.