2 tb 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 tb Salt
6    Peppercorns
1/2 ts Thyme
2 tb Minced fresh parsley
1    Bay leaf
3 c  Water
1 c  White wine or dry vermouth
3 tb Tarragon vinegar
5    Whole 10" trout

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 saute 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.