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Clean the trout and take off its entrails. Wash and strain it. Season it inside with a tuft of persley, a split clove of garlic, salt and pepper. Put it on a pan along with olive oil,white wine and let it cook under a lively heat till the sauce will be lightly condensed. After twenty minutes, it should be done, then remove its bone and display it on a course-dish. Sprinkle with the cooking sauce and serve it absolutely hot.
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