(Recipe #18, page 130)
Scale the trout, gut them, and wash them well; cut them into pieces of a convenient size and salt them heavily for several hours before cooking them to firm up their flesh. If they have been oversalted, run them lightly through cold water and drain the water through a sieve. Then dredge the pieces in flour, or in beaten egg and fine cracker crumbs, or grated white bread. Fry them on both sides in half butter, half lard until they brown slightly.
Translated by David Green.