Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1                    shallot of scallion -- minced
   1      rib           celery w/leaves/chopped
   1                    carrot -- thinly sliced
   1                    dressed trout -- head and all
                        but cut into chunks
   1      tablespoon    salt
   6                    peppercorns
     1/2  teaspoon      thyme
   2      tablespoons   minced fresh parsley
   1                    bay leaf
   3      cups          water
   1      cup           white wine or dry vermouth
   3      tablespoons   tarragon vinegar
   5      10" whole     trout

Preparation:

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