3 1/2 lbs trout
1 tbsp butter 1 onion, cut fine
1 pc celery root
1 can tomatoes
1 tbsp flour
1 egg yolk
1 - Take 3 1/2 lbs trout, salt it and set it aside for several hours before putting it in the dripping pan.
2 - Add 1 tbsp butter, 1 onion cut fine, 1 pc celery root and 1 can tomatoes, stirring into a little of the
cold tomato juice 1 tbsp flour.
3 - After all has baked 1/2 hour, strain off the sauce and immediately before serving thifcken it with the yolk of 1 egg.