1 (8 to 10 oz.) trout
2 eggs, beaten
1/4 lb. fresh Parmesan cheese
Salt and pepper to taste
Oil to fry in

SAUCE:

1 c. milk
2 tbsp. flour
2 tbsp. butter

Dip trout in egg. Put half of cheese on wax paper; press trout into cheese to coat. Heavily fry until crisp.

SAUCE: Mix flour and butter; heat milk to almost boil. Blend in flour and butter. Let thicken, add remaining cheese; blend, pour over fish.