Take some fine trout (by “fine” trout I mean, of course, trout still alive and weighing not more than a quarter of a pound; they are the best), clean them and, having dipped them in milk, roll them in flour. Season with salt and pepper and fry them in butter as you would do for truites meunière. Cut very thin some cèpes and fry them also in butter, and when they are ready, that is, soft and crisp at the same time, dispose them over each trout in the serving dish. Add, just before serving, lemon juice and chopped parsley.
Trout can also be served with bananas; prepare as described above. Cook the banana, sliced in