2 cups cooked or smoked trout pieces
pinch of pepper
1 tbsp lemon juice
½ tsp salt
½ cup of breadcrumbs
3 eggs (separated)
Chop trout finely; add salt, pepper, breadcrumbs and lemon juice.
Add beaten egg yolks. Mix thoroughly and fold in beaten egg whites.
Place in custard cups. Set in pot of hot water and bake in moderate oven (375 deg) for 30 minutes. Unmould onto hot dish, garnish with sprig of parsley, and serve with white or cheese sauce.
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