---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Truite Au Bleu (Blue Trout)
 Categories: Fish/sea
      Yield: 4 servings
 
      2 tb Butter                            1/2 ts Thyme
      1    Shallot of scallion, minced         2 tb Minced fresh parsley
      1    Rib celery w/leaves/chopped         1    Bay leaf
      1    Carrot, thinly sliced               3 c  Water
      1    Dressed trout, head and all         1 c  White wine or dry vermouth
           But cut into chunks                 3 tb Tarragon vinegar
      1 tb Salt                                5    Whole 10" trout
      6    Peppercorns                    
 
  This dish is basically trout poached in a vegetable court bouillon flavored
  with a cut-up trout.  It is a lovely way to offer the delicacy of trout,
  and can be either a fish course, if the trout are 6-8 inchers, or a main
  course if the trout  are 10-11 inchers. As a fish course for a game dinner
  serve    the trout cold ( in an aspic if you wish-see below).
  
  In a big saucepan or deep skillet with lid melt the butter and sauté the
  vegetables until the shallot is just soft.

     Add the single cut-up trout and the remaining ingredients (except whole
  trout), bring to a bubble, and simmer for ten minutes or so.

     Add the dressed whole trout, cover, and simmer slowly for about
  20-minutes.

     If the dish is a main course, remove the fish, drain, and serve
  immediately with melted butter and lemon juice or herb butter.

     If the dish is just a fish course, allow the fish to cool in the liquor
  and serve the drained trout with a slice of lemon.
 
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