Butter a heatproof earthenware platter generously and arrange 6 trout in it side by side. Add 1/4 cup of water and the juice of 2 lemons. Season with salt and a little pepper and sprinkle with 2 teaspoons chopped parsley and 3 tablespoons chopped chives. Put the platter over an asbestos mat and bring to a boil. Transfer the dish to a moderate oven and bake for 12-15 minutes, or until the fish are tender. Meanwhile, bring 2/3 cup heavy cream to a boil. Pour the cream over the trout, sprinkle with fresh bread crumbs, and return to the oven or broiler to brown the crumbs.