Forelle S Vinom

• 6 or 8 small trout
• 1 tumbler of white wine
• ½ a tumbler of Madeira

Put the trout in an earthenware casserole, cover with the different wines and a little fish stock, adding the vegetables and seasoning. Let them stand in this marinade for several hours. Then bring slowly to the boil and simmer for a few minutes till the fish is tender. Small trout, cooked in this way, will be found to be tender as soon as the marinade comes to the boil. These