One can almost hear the music of the stream as it purls over its pebbly bed and whispers to the overhanging alders, while one marks the leap and glitter of trout and their prompt transition to the basket and the frying-pan. And lest these lovely denizens of spring-fed waters be overlooked in a subsequent chapter, it will be well to attach at once the instructions as to their mode of cooking of another author, in whom one is sure of an admirable guide, philosopher, and friend: "They are so perfumed, these little trout," says Baron Brisse, "that it is sufficient to cook them in a light _court-bouillon_, and as soon as they are perfectly cold to eat them _au naturel_; all seasonings detracting from their savour. _Truites au court-bouillon._ Clean the trout by the gills, dry them carefully, tie up the heads, then cook them in a _court-bouillon_ made of white wine seasoned with slices of onion, sprigs of parsley, thyme, bay-leaf, and salt, adding a little bouillon; let them simmer until completely done, dry them, and serve on a napkin garnished with parsley. If a sauce is desired, mix a part of the _court-bouillon_ with butter and flour, reduce one half on a lively fire, and serve. _Truites à la Vosgienne._ After dressing the trout, sprinkle with salt and let them stand an hour. Then place them on the fire with the necessary quantity of white wine for their cooking, seasoning with onions, cloves, a _bouquet-garni_, a clove of garlic, salt, pepper, and butter mixed with flour; cook on a lively fire, lay out the trout on a platter, and mask them with the sauce passed through a sieve." These modes of preparation, all of which are delicious, will not interfere with preparing them _à la matelote_ and _au gratin_, or the more common manner of frying them in butter, with a thin slice or two of salt pork and a dash of lemon and sprinkling of chopped parsley added to the sauce of the cooking. The best of sauces, however, is the sauce of catching the trout one's self--to hear with one's own ear the cool lapse of streams "that murmur far from the capital," and view the rubies at first hand as they flash from the _Salmo's_ roseate sides.