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Blue Trout

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Ingredients
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Directions

If you ever have a chance of handling small fresh trout while they are still alive, try this recipe: Kill the trout by plunging them for a second or two into boiling vinegar.
Cook them for 7 or 8 minutes in a Court Bouillon with red wine, prepared as long as possible in advance.
Take out the trout, and serve as desired.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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