|Trout||3 Pound, dressed (Reserving Trimmings)|
|Sauterne wine||4 Ounce (1 Fifth)|
|Boiled shrimp||1⁄2 Pound, peeled and deveined|
|Black pepper||To Taste|
|Red pepper||To Taste|
|Butter||1⁄4 Pound (1/2 Stick)|
Make fish stock using heads, trimmings, fins in 1-quart water with 1 cup sauterne.
Add parsley, celery and peppercorns.
Simmer down to 2 cups liquid.
Strain through cheesecloth and set aside.
Boil shrimp in 2 cups wine for 2 minutes.
Remove shrimp and set aside.
Season fish inside and out generously with salt and black and red pepper.
Butter bottom and sides of baking pan.
Put fish in baking pan.
Cover top of pan with heavily buttered brown paper and bake at 325 degrees for 25 minutes.
In top of double boiler, put 1 cup fish stock, 1 cup wine and remaining melted butter.
Add 1 egg yolk at a time and stir evenly.
Keep water hot in bottom of boiler but do not boil.
Chop boiled shrimp and add to sauce.
When sauce thickens, set aside.
Pour over trout.
Decorate with paprika and parsley sprigs.