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Clean the trouts and wash them under the current water. Take off their entrails and by that split, stuff them with garlic and aboundant persley thinly minced. Crush coarsely the truffle in the mortar and add it to the stuff. Put salt and pepper. Arrange the trouts on the grill and put it on the embers. As they are done, peel them and remove their bones, then display them on a course-dish, strew them with stuff and sprinkle with a thread of olive oil. Serve them hot.
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