Trout Delmonico

Yield:	1 Servings
Categories:

1	oz	Minced onion
1	oz	Chopped green bell pepper
		Thyme; sage and dill to taste
2	tb	Butter
10	oz	Crab meat
1/2	c	Bechamel sauce
1/2	ts	English mustard
4		Whole 12-ounce trout; boned
		Salt and white pepper to taste
2		Lemons ; Juice of
4	c	Clam juice
1	c	Sauterne
2		Bay leaves
2	oz	Finely chopped carrot
2	oz	Finely chopped celery
2	oz	Chopped leeks