Bienville Sauce

Recipes Ingredients:

6 oz Flour
1 c Chablis
6 tb Butter
1 tb Egg shade or yellow
1/2 Fish stock
Coloring
1/2 ts Rout fillets (skinned)*
1 c Heavy cream
1/2 lb Very small shrimp
Salt & Pepper to taste
1/2 lb Lump crabmeat
Wire whip
6 Egg Yolks, whipped

Recipe Instructions:

Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE Sauce Heat Butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add Fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and Egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a Sweet semi-firm fleshed fish.]