3 c. almonds, sliced
1 1/2 c. butter
1 1/2 c. half & half cream
3 whole eggs
1 tsp. salt
1/2 tsp. white pepper
6 skinned trout fillets
Flour

Saute almonds in butter until golden brown. Keep warm. Make a batter by combining half and half, eggs, salt and pepper. Dredge trout fillets in flour, drain batter Then in flour again, fry in deep fat (or you may broil in butter). Drain fat and top with the almonds and butter.