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Cold Brook Trout, Ravigote Sauce

Trim and wipe three medium, fresh brook trout. Place in a saucepan pint water, half gill white wine, two tablespoons vinegar, one sliced onion, one branch parsley, a sprig thyme, a bay leaf, one clove, teaspoon salt and half teaspoon pepper, then boil five minutes; remove pan to a table and let thoroughly cool off in the broth. Dress fish on a cold dish with a folded napkin over, decorate with a little parsley greens and serve with a cold Ravigote sauce separately.