Trout Marinated in Wine-Small

After the fish are cleaned, salt them over for one hour, cook them in strongly acidulated water, drain and range them in a deep vessel or a small barrel covered with slices of lemon. Prepare a court bouillon without water, using only white wine and vinegar, rings of white onions, a sprig of parsley, salt, spices and aromatics; put it on to boil and when the onions become soft, lift them out with a skimmer and lay them on the trout and pour into the stock an equal quantity of aspic jelly (No. 103), strain this over the fish and let cool off on ice. Serve the trout on a dish with the slices of lemon and onion around and at the same time a sauce-boatful of persillade sauce (No. 619).