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Definitions of au bleu:

• [French] blue; fish cooked immediately after being caught will turn blue upon preparation.
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• A favorite method of cooking trout. The trout should be killed and cooked at once in court bouillon acidulated with vinegar. When cooked, the skin should have a bluish tinge. Boiled potatoes and melted butter are served with trout au bleu.
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• fresh fish lightly poached in court-bouillon
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