Croquettes of Trout

Cut off the fillets from two cold boiled trout, divide them into squares, cover
them over with chopped onions and chervil, squeeze over a small quantity of lemon
juice and roll them up into croquettes, dip them into villeroi sauce, then into egg and
breadcrumbs twice so as to have them well covered, plunge them into a fryingpan
of boiling fat and fry them to a good brown color. When done take them out, drain,
and place them on a napkin spread on a dish and serve with parsley for garnish.