Title: Teifi trout & bacon(welsh)
 Categories: Fish/sea, Pie
      Yield: 4 Servings
 
 
       2    Fresh Trout       2 oz Butter
      1/4 lb Bacon Fat         1 oz flour
  :           salt & Pepper     2 pt milk
        2 oz moshrooms
  
  BRITHYLL TEIFI A CHIG MOCH Line a ovenproof pie-dish with slices of
  the fat bacon. Whipe and clean the fish and place them on the bacon.
  Add Pepper and salt to taste. Cover and bake in a moderate oven
  (375/F or Mark 5) for 30-40 minutes. Thee Sauce
  : Cut off the base of the staiks of the mushrooms, wash and skin. Fry
  gently in 1 oz of butter until tender. Drain and slice them. Heat the
  remaing butter in a saucepan and add the flour using a wooden spoon
  to make the roux. Add the cold milk, stirring ali the time and bring
  to the boil. Add  the  mushrooms  ond heat until the sauce
  thickens=B7 ll~lhen the trout are  cooked,   ur the sauce over them
  and serve.