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Cold Trout, Lombardi

Trim off fins, draw by the gills and neatly wipe three very fresh brook trout. Place in a sautoire with half ounce butter, two tablespoons vinegar, one small branch tarragon, one branch parsley, half gill white wine, teaspoon salt and two saltspoons white pepper, place on fire and let slowly come to a boil. Remove to a table and keep fish in the seasoning until cold. Then dress on a cold dish with a folded napkin over, decorate with a little parsley greens and serve with a St. Gotthard sauce separately.