Boiled Salmon Trout

Clean a salmon trout, rub it well with salt, and let it remain for an hour Wash
it thoroughly and wipe it dry ; stuff it with fish forcemeat, tie up the head, place
it on a buttered drainer in a fishkettle, pour over a strained mirepoix, and add
two pints of white wine and an equal quantity of fish stock or broth. Bring the
liquor to the boil, remove it to a slow fire and simmer it gently for an hour and
a half. Take out the fish, drain it, remove the skin, glaze over, place it on a dish,
garnish with cooked truffles and serve with mirepoix sauce in a sauceboat.