Trout a la Montagnarde

Score some fine trout, lay them in salt for one hour, then shake them out, put the fish into a fish boiler, moisten with white wine and a little water, add branches of parsley, thyme, bay leaf, cloves, garlic and basil. Let cook and when done, drain the fish and strain the stock, reduce and thicken with kneaded butter (No. 579), skim the surface and strain it again through a tammy, add some blanched parsley leaves, then pour this sauce over the trout.