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3 1/2 lbs. of Trout
2 1/2 cups cooked tomatoes
1 medium onion, chopped
1 celery root, shaved
1 Tbsp. butter
1 Tbsp. flour
1 egg yolk
1/2 cup cream or evaporated milk
1/2 tsp. Worcestershire sauce
Salt fish well and let stand several hours. Place in a baking dish with tomatoes, onion, celery root and butter and bake in hot oven, 400 F for 30 minutes. Strain the sauce. Mix flour, egg yolk and cream or evaporated milk add to sauce and cook 5 minutes, stirring constantly. Add Worcestershire sauce and pour over fish.
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