Directions
Dredge trout in flour, salt, and pepper. Fry them in 1/4 cup butter or margarine until done. Remove to a platter. To the frying pan add 3 tablespoons butter or margarine and 1/4 cup slivered almonds. Cook the almonds until the butter is browned. Pour butter-almond mixture over the fish and serve immediately.

? Servings.