1/4 c  Minced onion
9 tb Sweet butter
1 c  Coarse chopped mushrooms
1/2 c  Diced cooked ham
1/4 c  Dry white wine
Salt
Fresly ground pepper
2    Egg yolks, beaten
1/4 c  Fine dry bread crumbs
4    Trout, cleaned (8 oz each)
All-purpose flour
3 tb Vegetable oil
2    Hard-cooked eggs,
-finely chopped
1/4 c  Crumbled Roquefort (1 1/2oz)
1 tb Pernod

1. Saute onion in 2 tablespoons of the butter in medium skillet over
medium-high heat until golden, 6 to 8 minutes. Add mushrooms and ham; saute
until moisture from mushrooms have evaporated, 6 to 8 minutes. Add wine;
simmer until evaporated, about 5 minutes. Add 1/4 teaspoon each salt and
pepper. Remove from heat; cool slightly. Stir in egg yolks, then bread
crumbs. Reserve. 2. Rinse trout with cold water; pat VERY dry. Sprinkle
insides with salt and pepper. Dust trout with flour; shake off excess. Heat
3 tablespoons of the butter and the oil in large skillet over medium-high
heat; when foam subsides, add trout. Cook until well browned on one side, 3
to 5 minutes. Turn fish gently with 2 spatulas, being careful not to break.
Brown the second side. 3. Spread reserved mushroom mixture on warm platter.
Arrange trout on top. Mix hard-cooked eggs and parsely; sprinkle over
trout. Keep warm. 4. Pour off drippings from large skillet; wipe skillet
clean. Heat remaining 4 tablespoons butter in skillet until it beginsto
melt; add cheese and Pernod. Heat over medium-high heat, stirring
constantly, until mixture beginsto foam. Pour over trout; serve
immediately.