5 lbs. shrimp, peeled and deveined
1/2 stick butter
2 tsp. flour
1 c. heavy cream
1/2 c. light cream
1 stick butter (more if desired)
1 c. green onions
1 c. dry white wine
Salt, red and white pepper
12 trout fillets
2 eggs
1 c. flour
1 c. milk
Salt and cayenne pepper

Chop shrimp coarsely and set aside. Make cream sauce as follows: Melt 1/2 stick butter, add flour gradually, blending well. Add cream and seasoning to taste. Cook about 20 minutes, stirring constantly, until thick. Keep warm.

Saute shrimp in 1 stick butter until pink. Add green onions and then mix in cream sauce. Simmer all for 15 minutes. Add 1 cup white wine and let the mixture steep to serve. Take 1/2 of the sauce and put in blender for 2 seconds to thicken, then add to remaining sauce.

Next: Do the trout fillets: Put beaten eggs in one bowl and the milk in one bowl. Pass fish in milk, then eggs, then flour. Repeat this 3 times. Deep fry the trout until golden brown. Put fried trout on a plate and cover with Au Vin sauce. Serve with salad and mashed potatoes. Serves 6.