FARCI DE TRUITES A LA PICARDE



Make a stuffing with fresh ham, Paris mushrooms, parsley, chives, shallots and a hint of garlic, salt and pepper, all very finely chopped and browned in butter without  browning.

AT this stuffing we will add a beaten whole egg, mixed off the heat, and a little white wine. 

Stuff the trouts, sew them, then place them in a buttered dish; salt and pepper again and cover with well-oiled paper.

After a quarter of an hour in a hot oven, remove the paper in order to brown the trout for a few minutes.

 Decorate with strips of raw ham and diced bacon on fried croutons.


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