Truite Au Bleu

The rivers of France abound with various kinds of small trout, and one of the most popular ways of cooking them is “au bleu”—the boiling vinegar in which they are plunged turning them a vivid blue. But to obtain a perfect dish of “truites au bleu”, it is essential that the fish should be perfectly fresh, rapidly cleaned as soon as it is caught, and at once immersed in the boiling vinegar, without being either scaled or washed. Many a country inn throughout France is noted for this dish, and